Drain spinach and squeeze out as much moisture as possible; it should be fairly dry. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and parsley. Stir in spinach and Feta cheese. Fill quiche crust and place the grated cheese on top.

Optional:
Before you add the grated cheese you can add the asparagus spears, arranged radially (like spokes) and pine nuts to taste. Then sprinkle the cheese.

Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in centre comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature.

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Extra notes

I've found that the 30-40 minute cooking time is insufficient. It may take up to an hour. Check with a knife inserted in centre.

If you don't have a quiche tray (I bought a ceramic one) a cast iron fry pan (with cast handle) will do quite well.

I got this basic recipe off the web some years ago. I can't remember where, so a thank you to the original poster.