It’s almost summer and I’ve been procrastinating writing these parts a wee bit — the descriptions. I made this Spring Veggie Quiche a handful of times during May. I like making quiche crustless unless I’ll be able to consume it in all its glory within a day or two before the crust soggily breaks down. Making the quiche crustless results more like a large omelet, but it retains all of the flavor. Asparagus, zucchini, squash and tomatoes are abundant in the summer and spring. Roasting the veggies enhances all of their natural flavors to be juicy and tender. Tossing them into a quiche with sharp and pungent parmesan only makes things better.