Peach chutney perks up the deviled egg…

Peach chutney and deviled eggs

I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.

Peaches

We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.

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Deep dish quiche

This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.

This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform, your veggies sautéed, and your egg mix ready to pour. Then just put it together and bake. Or how about make it for dinner.

What I love about this is you can really use what’s available in your fridge for the garniture (filling). Leftover veggies, sausages etc. Spinach, sun-dried tomatoes, artichoke hearts and feta is a great combo too.

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