This is a springtime classic to me: asparagus paired with an egg dish. You can use other vegetables here, like the equivalent weight in sugar snap peas or button mushrooms. You just need to cook the vegetables to drain them of excess water before adding to the quiche. That way, the egg mixture doesn't get runny or weird during the baking when the water leaks out of the vegetables. I like to top my quiche with a little salad dressing for acid. Balsamic, red wine, mustard vinaigrette—any of these will do. You can also broil the cheese on top for the last few minutes, if desired. A note about asparagus: If the stems are dry or tough, peel them lightly with a peeler. If larger, cut them in half lengthwise to make them a more manageable size.