Preheat your oven to 400°F (200°C).

In a skillet, heat the olive oil over medium heat. Add the asparagus, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until they're just tender. Stir in the spinach until wilted, seasoning with salt and pepper.

Roll out your pre-made pie crust on a baking sheet lined with parchment paper, creating a lovely base for your galette.

Spoon the sautéed vegetable mixture onto the center of the crust, leaving about a 2-inch border for folding.

Create small wells amid the vegetables and crack an egg into each well, ensuring each section has its own egg.

Gently fold the edges of the crust over the filling, pleating it as you go to create a rustic look.

For an extra touch of indulgence, sprinkle some grated cheese over the top before baking.

Place the galette in the preheated oven and bake for 25-30 minutes, or until the crust is golden and the eggs are set to your liking.

After baking, let the galette cool for a few minutes. Garnish with fresh herbs if desired, slice, and serve.