A light and flavorful springtime vegetable quiche packed with seasonal veggies and creamy egg filling, perfect for brunch or a light lunch.

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Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
In a skillet, heat olive oil over medium heat. Add leeks and cook until softened, about 3 minutes.
Add asparagus and zucchini, sauté for another 3-4 minutes. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, half-and-half, salt, pepper, and thyme.
Spread the sautéed vegetables evenly in the pie crust. Top with cherry tomatoes, Gruyère, and Parmesan cheese.
Pour the egg mixture over the vegetables and cheese.
Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing and serving.

You can substitute any spring vegetables based on availability.
Use dairy-free milk and cheese alternatives to make it vegetarian and dairy-free.
Quiche can be served warm or at room temperature.