Sarah Bailey Vincent and Kristen Bateman, co-owners of Hooked On Re: LLC, recently demonstrated a versatile quiche recipe at the Red Stick Farmers Market that would work for brunch, lunch or even breakfast.

They, with help from Lindsey Kelly and David Vincent, showed how to use a layer of potato slices instead of the traditional pastry for the crust of their Farmers Market Quiche. The vegetables used in the quiche are sautéed in their company’s Re: Dressing & Marinade. They also took advantage of what was available at the market , but the recipe can be varied based on what fresh vegetables are in season, Vincent said.

Zucchini, which is used in the quiche, is sure to be at most farmers markets throughout the summer. A type of summer squash, zucchini are cylinder-shaped vegetables ranging in color from pale green to dark green. There also are yellow varieties. Its size at market is generally about 4 to 8 inches long and about 2 or 3 inches thick, but others can be much larger — sometimes even reaching 2 feet in length.

Select small zucchini, which will be younger and, therefore, more tender with thin skins. They can be eaten raw. Larger ones are good fried, cooked in a ratatouille, steamed, grilled, sautéed, or even stuffed and baked.

Purchase firm, smooth, shiny ones and keep refrigerated until eating within a few days.