Asparagus, artichoke, and blueberry quiche made of whole wheat dough

Preparation

For the dough, mix flour and butter in a bowl, then rub it with the tips of the fingers until fine crumbs come off. Add the liquid milk little by little. Gently knead with your hands until the dough is firm and compact. Roll out and put into a previously buttered baking pan. Dock with a fork.
Pre-bake the dough in the oven preheated to 350°F for 6 minutes.

For the filling, first cook the artichokes and once they are cold, scrape the meat off of the artichokes with a spoon, and chop the hearts into small pieces. Set aside in a bowl. At the same time, cook the asparagus al dente.
Then, using a hand mixer, beat the cream, eggs, and grated cheese, then add the artichoke meat and blueberries. Season with salt and pepper to taste.

Add the artichoke and blueberry mixture to the baking pan, and the asparagus on top of it. Bake for 15 minutes in the oven preheated to 350°F.