Preheat the oven to 450°F.
Heat the oil in a heavy skillet, and sauté the leeks until tender, or about 3 to 5 minutes.
Cut the tough ends off the asparagus spears and cut them into pieces 1 to 1-1/2 inches long. Add them to the skillet and cook for 3 to 5 minutes, until just tender.
Combine the lemon zest, cream, eggs, and herbs in a large bowl. Beat to blend thoroughly.
Roll out the pie dough and place it in your quiche dish.
Line the bottom of the pan with about 1/3 of the Parmesan.
Top with about half the asparagus and leeks.
Repeat with another third of the Parmesan, and the remainder of the vegetables.
Top with the rest of the Parmesan cheese.
Place in the oven in the middle rack, and bake for about 15 minutes. Reduce the heat to 350°F, and bake another 30 minutes, until the middle is firm and thoroughly cooked.
Remove from the oven and allow it to cool for 15 to 20 minutes before serving.