Line a 9 in. pie pan with the dough, then carefully cover the pie dough with tin foil and fill with dried beans or rice. Bake in oven for 10 minutes.
Meanwhile, break off the woody ends of the asparagus and throw them away. Cut the asparagus into 1 inch pieces.
In a medium saucepan, saute the onion and asparagus in the butter until onion is translucent.
In a medium bowl whisk together the eggs, cream, milk, goat cheese, salt, pepper, and lemon zest. Stir in the asparagus mixture.
Reduce the heat on the oven to 325 degrees F. Remove the tinfoil from the pie crust and pour the egg mixture into the shell. Bake for 50-55 minutes, or until the center has risen and is slightly golden brown.
Remove from oven and let cool slightly before slicing into it. Enjoy!
Keep an eye on the quiche while baking, if the edges of the pie crust start to get too dark, you can cover the edges with a little strip of tinfoil.