Remove the refrigerated pie crust from the freezer and let it thaw for 5 minutes at room temperature to make it pliable without becoming too warm. Carefully unroll it and place it into a 9-inch pie dish, gently pressing it into the bottom and up the sides. Use your fingers to crimp the edges decoratively if desired. Prick the bottom with a fork several times to prevent excessive puffing during pre-baking.

Preheat your oven to 425 degrees. While the oven heats, trim the asparagus spears and cut them into 2-inch pieces, then set aside. In a medium bowl, whisk together the room temperature eggs, half and half, Herbes de Provence, kosher salt, and ground black pepper until well combined and slightly frothy—this aeration helps create a tender, custard-like texture. Once the oven reaches temperature, place the pie crust in and bake for 10 minutes until it's set but still pale. The partial bake prevents a soggy bottom.

Remove the pre-baked crust from the oven and reduce the oven temperature to 350 degrees. Spread 3/4 cup of freshly shredded Gruyère evenly over the warm crust—I find that freshly shredded cheese melts more smoothly than pre-shredded varieties because it lacks anti-caking agents. Pour the egg mixture from Step 2 carefully over the cheese, then gently distribute the asparagus pieces on top in an even pattern. Finish by scattering the remaining 1/4 cup of Gruyère over the surface. Bake at 350 degrees for 40 minutes until the custard is just set but still has a slight jiggle in the center when gently shaken—this means it will be creamy rather than rubbery.

Remove the quiche from the oven and let it rest at room temperature for 5-10 minutes before slicing. This resting period allows the custard to firm up slightly and makes for cleaner, easier slices. Cut into wedges and serve warm or at room temperature.