Preheat oven to 375 degrees.

Trim asparagus and cut into small pieces. Quarter cherry tomatoes, mince onion and basil, and chop green and yellow squash.

Place pie crust on a baking sheet.

Combine veggies into a large bowl. Drizzle olive oil on top, add salt and pepper, and toss to combine. Spoon veggies into pie crust.

Grate fontina cheese, then spread evenly in pie crust on top of veggies.

In the same bowl that the veggies were mixed in, crack eggs and add in milk. Whisk together well, then pour into crust on top of veggies and cheese.

Cover quiche with tinfoil, and bake in the oven for 30 minutes. Remove foil, and bake until quiche is lightly browned, around 10-15 minutes. Allow to slightly cool before slicing and serving.