Preheat oven to 400 degrees.
Lightly spray tart mold with non-stick spray; press pie crust into a tart mold and set aside.
Heat a large skillet over medium heat and add 2 tablespoons olive oil.
Chop the onion, garlic and mushrooms. Trim woody ends from asparagus and chop into 1/2 inch pieces. Slice the zucchini into thin rounds and set aside.
Saute the onion until translucent and add the garlic, mushroom and asparagus and saute for 5 minutes.
When vegetables are cooked, remove from skillet and drain through a fine strainer set over a bowl to remove any excess liquid. Set aside.
Wilt the spinach with 1/2 tablespoon olive oil in the skillet and add to the cooked and strained veggies.
Using back of a wooden spoon, press spinach and rest of veggies into the mesh strainer to release the liquid. Set aside.
In a large bowl whisk together eggs and heavy cream until well combined. Fold in veggies and mozzarella. Season with basil, oregano, salt and pepper and mix well.
Pour the mixture into the tart shell. Place provolone and zucchini slices to cover the top.
Grate the parmesan and mix with bread crumbs in a small bowl. Spread cheese and bread crumbs evenly over the top of the tart, and drizzle with remaining olive oil.
Bake 40 minutes covering with foil half way through to prevent over browning.
Cool for 10 minutes, slice and serve.