A light and savory quiche filled with a variety of fresh spring vegetables like asparagus, peas, and spinach, perfect for a spring brunch or dinner.

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Preheat the oven to 375°F (190°C).
Heat olive oil in a pan over medium heat, then sauté the asparagus and spinach until softened, about 5 minutes. Add the peas and cook for another 2 minutes.
In a mixing bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder.
Place the cooked vegetables evenly in the bottom of the pie crust, then pour the egg mixture over the vegetables.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese on top of the egg mixture.
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly browned on top.
Let the quiche cool for a few minutes before slicing and serving.

Feel free to substitute any of the vegetables based on what is in season or your personal preference.
If you prefer a lighter version, you can use half-and-half instead of the heavy cream.
This quiche can be made ahead of time and stored in the refrigerator for up to 2 days.