Spring Quiche

First, roast the veg! Chop up seasonal veg of choice until you have 2 cups. I did a medley of asparagus, carrot, beet, and broccolini. Spread evenly on a lined baking sheet and drizzle about 2 tbsp of olive oil on top and a sprinkle of salt. Roast on 425°F for 15 minutes. Next, whisk together 7 eggs, 1/2 tsp of salt, 1/4 tsp of crushed black pepper, 1/4 cup of milk, and 1/4 cup of freshly shredded parm until smooth. Stir in the roasted veg once it's done. Pour this mixture into a pie crust and top with a sprinkle of grated parm. Transfer to oven and bake on 375°F for 40 mins. Let rest for 20 minutes before enjoying.