While it’s true that fresh peaches are no longer in season, fresh beets abound! And, we live in America and we can get what we want all of the time. We’re spoiled that way, right?
Finally, to be fair, I DID bake this quiche back in late August, at the prime of the peach season. Everything was fresh. And, everything was delicious: Sweet Peach Goat Cheese Quiche.

Oh, and Dad, you can use cow’s milk or sheep’s milk feta since I know you’re “allergic” to goat cheese! 😂😊😅😁

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Sweet Peach Beet Goat Cheese Quiche

Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
2 cups all purpose flour
2-3 Tbs. ice cold water

Combine the butter, egg, vinegar, and flour in a food processor and pulse until crumbly.
Drizzle in just enough, but not too much water, and pulse again until almost sandlike.
Transfer to parchment paper and form into a mound of dough.
Top with another sheet of parchment and roll out into an 11″ crust.
Transfer to a 9″ deep dish pie plate and fold under and flute the edges.
Chill.

Preheat the oven to 425 degrees.

Filling:
5 large eggs
12 oz. goat cheese, crumbled and divided
sea salt and pepper
2 cups roasted baby beets, thinly sliced
3 small peaches, thinly sliced
sea salt and pepper
1 Tbs. fresh tarragon

Whisk together the eggs and all but 2 Tbs. of the goat cheese with sea salt and pepper.

Transfer to the chilled pie crust.
Top with alternating rings of roasted baby beets and fresh sliced peaches.
Bake for about 45 minutes, until the crust begins to brown.
Remove from the oven and allow to cool and set.
Top with the remaining cheese crumbles, plenty of fresh pepper, and the tarragon.