Cut the tomatoes into thick slices. Place the tomato slices on cookie a sheet over parchment paper Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5-7 minutes. Remove the roasted tomatoes from oven, set aside. Preheat oven to 350F degrees
Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissor
Make a layer of asparagus, trimming it to fit the dish all around. Place the mozzarella cheese over the asparagus. Add more cheese if you prefer or not at all
In a medium bowl, beat the eggs and add the milk, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus.
Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.
Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.
Cover the edge of the pastry around the dish with foil to prevent from burning.