Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish, ensuring it fits snugly against the sides. Poke the bottom with a fork to prevent bubbling and bake for about 10 minutes until lightly golden. Remove it from the oven and let it cool while you prepare the filling for your Spring Veggie Quiche.

In a skillet, heat a tablespoon of butter over medium heat. Add chopped onions and red bell peppers, sautéing for about 3-4 minutes until soft and aromatic. Next, incorporate the asparagus and spinach; cook for an additional 2-3 minutes until the asparagus is tender yet crisp. Remove the skillet from heat and let the mixture cool slightly before moving on to the next step.

In a large bowl, whisk together 4 eggs, 1 cup of milk, salt, and pepper until well blended. Gently fold in the sautéed vegetables and crumbled goat cheese.

Pour the veggie and egg mixture into the baked pie crust, ensuring even distribution throughout.

Place your assembled quiche on the middle rack of the preheated oven. Bake for 30-35 minutes, or until the quiche has puffed up and the top is beautifully golden brown. To check for doneness, insert a knife into the center; it should come out clean when the quiche is ready.

Once baked, remove the Spring Veggie Quiche from the oven and let it cool for 10 minutes before slicing. Cut into wedges and serve warm.