By Cheryl Day and Griffith Day
This recipe is one of the most flexible I know. Head to the farmers’ market and pick whichever vegetables are in season and look best. You can easily exchange one vegetable for another to customize the recipe for the season. Roasting the vegetables before baking the quiche gives them a caramelized sweetness that heightens their flavors. Serve for brunch or for dinner with a small salad.