1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup shelled fresh green peas
3 garlic cloves, minced
1 (9-inch) refrigerated deep-dish pie crust
2 cup half-and-half
5 to 6 ounce herb cream cheese (such as Boursin or Rondelle), softened
1 cup grated Parmigiano Reggiano cheese
1 ounce fresh basil, chiffonade
Preheat oven to 375F.
Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.