Pedro Martinez is the chef at Café Central, in Highland Park, a French-style bistro. Here, he offers a quiche that gives you the flexibility to use whatever fresh vegetables are available.
2½ cups chopped broccoli, spinach, mushrooms, carrots, green beans, pea pods, asparagus, fennel — whatever you have that's fresh and local!
Chop vegetables into small pieces. Cook vegetables of choice to medium done. Place in ice-cold water to cool. (Cook each vegetable separate if layers are desired.)