Preheat the oven to 350 degrees.
Unroll the pie crust into the pie can and flute the edges.
Boil salted water and blanch the asparagus and peas for about 1 minute, then remove from the water and allow to cool.
In the pie pan, sprinkle the feta cheese along the bottom of the crust. Add in the fresh spinach and the cooled peas and asparagus, spreading evenly along the bottom.
In a bowl, whisk together the eggs, heavy cream, oregano, and salt and pepper.
Pour the mixture over the pie contents. You want the mixture to reach the top of the pie filling. If you need to, you can mix together one more egg and some heavy cream if you need more filling.
Bake the pie in the oven for about 45 minutes to an hour. Wait until the quiche filling in completely domed through the middle.
Remove and let rest and settle. Serve warm! Enjoy!