Primavera Quiche

Who wouldn’t like a quiche that tastes like spring?
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
1 sweet onion, 1/4-inch dice
2 spring carrots, peeled, 1/4-inch dice
1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup shelled fresh green peas
3 garlic cloves, minced
1 (9-inch) refrigerated deep-dish pie crust
2 cups half-and-half
4 eggs
5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
1 cup grated Parmigiano Reggiano cheese
1 ounce fresh basil, chiffonade