A light and flavorful Springtime Vegetable Quiche packed with seasonal vegetables, perfect for brunch or a light lunch.

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Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add leeks, asparagus, zucchini, and red bell pepper. Sauté for 5-7 minutes until vegetables are tender.
Spread the sautéed vegetables and cherry tomatoes evenly in the pre-baked pie crust.
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and thyme.
Stir in the shredded cheese.
Pour the egg mixture over the vegetables in the crust.
Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Allow to cool for 10 minutes before slicing and serving.

Use any seasonal vegetables you have on hand.
You can substitute milk with a dairy-free alternative for a lactose-free option.
Quiche can be made ahead and refrigerated for up to 3 days.