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

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Preheat oven to 375°F (190°C).
Roll out and fit the pie crust into a 9-inch pie dish. Set aside.
In a skillet over medium heat, heat the olive oil and sauté onion until translucent.
Add asparagus, zucchini, and red bell pepper; cook for 4-5 minutes until tender.
Stir in the spinach and cook until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together eggs, milk, cream, garlic powder, thyme, salt, and pepper.
Spread the sautéed vegetables evenly in the pie crust. Sprinkle shredded cheese over the top.
Pour the egg mixture over the vegetables and cheese in the crust.
Bake for 40-45 minutes or until the center is set and the top is golden brown.
Let rest for 10 minutes before slicing and serving.