Peach Tart, and: Peeling Peaches!

Some time back, I made an apple tart that was very good but also... explosive. Not really thinking about the purpose of why I was doing it, I added baking powder and baking soda to a recipe that didn't really need to rise. Thus, there was overflow of yum stickiness into the bottom of the oven that left it smelling like burnt marshmallows for weeks - not fun.

Anyway, having learned from my mistake, I went ahead and made a non-explosive but still delicious peach tart this evening. Here's the recipe, and a tip afterwards on a seriously easy way to peel peaches (I didn't believe it would work either, until I did it!)

Ingredients

1 refrigerated 9" pie crust

fresh ripe peaches, peeled and cut into small chunks (2-3 large peaches, or 4-5 small peaches)

1/2 cup all-purpose flour
3/4 cup brown sugar
few dashes pumpkin pie spice (or mix of cinnamon, nutmeg and allspice)
1/4 tsp salt
1/3 cup milk

1/3 cup walnuts, coarsely chopped or finely ground
2 graham crackers, crushed/finely ground
1 tbsp granulated sugar
1/4 tsp cinnamon
1/4 stick of butter, melted

Directions

Preheat oven to 350 F.

Remove pie crust from fridge and set aside until soft enough to unroll. When ready, press it into the bottom of a pie pan or quiche dish.

In a large bowl, mix the flour, brown sugar, pumpkin pie spice, and salt. When thoroughly combined, stir in the milk until it resembles melted caramel. Stir in the peaches. Pour the peaches and "sauce" into the ready pie crust.

In a medium bowl, combine the walnuts, crushed graham crackers, sugar, and cinnamon. Stir in melted butter until the entire mixture is moist. Sprinkle on top of the tart.

Bake for 35-45 minutes; tart will be ready when the fruit is "bubbling" and the crust is golden brown.

Peeling Peaches

This was so surpisingly easy to do, but you'll need to have your supplies ready:

- Deep pot or saucepan that can hold water to cover the entire peach
- Tongs that you can grab the peaches with, or a long handled spoon
- Deep bowl of ice water

Fill the pot up with water and heat until it is rapidly boiling. Carefully place one peach in the pot and let sit for 30-60 seconds. Remove the peach from the boiling water, and immediately put into the ice water. Let the peach get cool enough to handle (probably only 10-15 seconds), remove from the water, and peel off the skin with your fingers.

Repeat the process for more peaches as necessary; if you're doing several, keep some extra ice on hand to add to the bowl. If the peel is not easily removeable (sp?), try submerging in boiling water again, and cold water again.

Real Men Don't Eat Quiche

I heard that in a commercial once, and I think it's absolutely silly! I mean, quiche is good. It's full of cheese and whatever else you want to put it in, and they're so easy to make. They're awesome for using up leftovers that you don't know what the hell else to do with. And there is such a thing as a manly quiche.

I don't know if the quiche I have in the oven right now is "manly" but I think it's going to be pretty awesome, anyway.

Ingredients

1 refrigerated 9" pie crust
1 tbsp strawberry jelly

3 eggs
2 cups mild cheddar cheese, grated - divided
1/2 cup parmesan cheese, grated

2 tbsp olive oil
1/4 cup red onion, diced
1/2 red bell pepper, diced
1/4 cup cactus, diced (Yes - cactus!)
1/2 cup broccoli florets
1 cup leftover roasted pork, diced
salt and pepper to taste

Directions

Preheat oven to 350F.

Take out pie crust out of the fridge to get soft - you can put it on the counter, but I find putting it on the stovetop as the oven preheats helps it "thaw" faster.

Heat the olive oil in a medium-to-large saucepan and saute onion until translucent. Add bell pepper and cactus and saute a few minutes longer. Add broccoli and pork. After mixing together, sprinkle with desired amounts of salt and pepper. (Garlic salt is great; I use that if I have used regular olive oil instead of the garlic olive oil I'm in love with.)

Put the pie crust in an (obviously ovenproof) pie/quiche dish and spread the jelly on the bottom. (You can also use mustard or ketchup, but I think berry jams/jellies/preserves are great in quiches, especially with meat; you'll be able to taste yumminess but not really identify it.)

In a large bowl, whisk the eggs with a fork and then mix in 1 1/2 cups of the cheddar cheese, and the parmesan cheese, combining until the cheese is thoroughly coated with the egg. Mix in the pork and veggies, again until thoroughly combined. Spread mixture into the pie crust. Top with the reserved 1/2 cup cheddar cheese and bake for 35-45 minutes or until done (pastry crust will be golden to dark golden brown and the cheese sprinkled on top will be nicely browned).

I read that quiches are to be served "lukewarm" but I know I can never stand to let them cool for that long. I try to wait at least 10 minutes after removing it from the oven, but that's still pretty damn hot! If you have leftovers (I never do - not braggin', just sayin') you can pop it in the microwave or eat cold.

One day, I'll post the original "Zucchini Pie" recipe that began my love affair with quiche. If you don't have a dish that you think will be appropriate to hold a quiche, they sell some really nice ones at Target ranging from only $9 to $15.