Let the slices of quiche dough thaw. Cut the courgette and aubergine into pieces and the onion into rings.
Fry the vegetables for a few minutes in a little oil until light brown, sprinkle with oregano and let them cool down. Blanch the asparagus (in boiling water for 1 minute) and rinse under cold water. Halve the tomatoes. Bake the marinated pieces according to the instructions on the packaging.
Preheat the oven to 180 ºC. Line the quiche tin with the dough. Mix the milk with the creme fraiche, cheese and cornstarch and season with salt and pepper.
Put the quiche tin on a baking tray and divide the fried vegetables, tomatoes and the pieces in the quiche. Pour the milk mixture on top and then spread the asparagus on top.
Bake the quiche for about 40 minutes. garnish with fresh basil and serve e.g. with an arugula salad with olive oil and balsamic vinegar.