Blind Bake the Pie Dough: When ready to roll out the pie dough, lightly dust a work surface with flour and use a rolling pin to flatten the disc, rotating it about an inch after each roll with the pic. Continue this until the dough is an 1/8 inch thick and leaves about 1 inch overhang after transferring to a 9-inch pie plate. Fold the excess pie dough under itself and crimp the edges. Preheat the oven to 350*F. Refrigerate the crust for 30 minutes or freeze for 10. Set parchment paper over the dough and fill with pie weights, dried beans, or rice to blind bake. Bake in the over for about 20 minutes, or until very light golden.
Make the Quiche: Heat olive oil in a medium skillet over medium high heat and saute the scallions and asparagus. Lightly season with kosher salt and set aside to cool.
In a large bowl, whisk eggs, heavy cream and Ascent Unflavored Whey Protein Powder. Toss in the cooled asparagus, scallions and cheese.
Fill the blind baked pie with egg mixture and bake until set but still slightly giggling in the center, about 45-50 minutes.
Allow the quiche to cool. Serve at room temperature with mixed greens and a light vinaigrette.
