This is an excellent quiche recipe for a holiday or brunch plans. It is savory and decadent, but has a touch of spring with herbs, asparagus, and a tangy goat cheese addition.

You can use the base here and change out the vegetables per season. We want them cooked tender, and fully cooled before adding them to the (well whisked!) creamy egg mixture. Options include sauteed mushrooms, a mix of bell peppers, onion and sausage, or a classic broccoli cheddar. Make sure to chop the veggies very small so they distribute well through the quiche custard (also seems to go over better with kids).

If you don’t love goat cheese, a white cheddar or gruyere would be great as well.

The crust can be made a day in advance. If you use a pre-made crust, you may need to cut down by one egg and some of the cream/milk, as they run a bit shallower than what we’re going for here.