Spinach and Artichoke Quiche with Tomatoes and Peppers
Cook's Notes: Prep all ingredients ahead for easier assembly.
- one pie crust (I used a Pillsbury product)
- 3 large eggs
- 1 cup half and half
- 1/4 tsp. each parsley flakes, dry mustard and Italian seasoning
- Dash salt and pepper
- 1 TB. olive oil
- 1/3 cup diced mini sweet red peppers
- 1 small jar marinated artichokes, drained, diced and patted dry
- 3/4 of a small bag of baby spinach leaves, torn with stems removed
- 1/3 cup crumbled garlic herb goat cheese
- 10 each grape red tomatoes and yellow (Comets) halved and patted dry on a paper towel
- Preheat oven to 425 degrees. In a blender add eggs, half and half, spices. salt and pepper.
- In a fry pan (medium size) heat oil and stir fry spinach leaves until wilted with peppers and artichokes., about 2 minutes. Remove to a plate paper lined to cool slightly and top with another paper towel to remove extra moisture.
- Scatter small crumbles of goat cheese on bottom of pie crust. Pour in egg mixture. Arrange tomatoes cut side up on top.
- Add foil strips around edge of pie pan to prevent over browning.
- Bake until set 22 minutes. Test with a toothpick.
- Cool slightly before serving.
Hawaiian Banana Bread
Cook’s note: Be sure to toast the nuts and coconut for best flavor. Toast on a cookie sheet @ 350 degrees but watch carefully so they do not burn. Use a spatula to turn over a few times in the toasting process. Banana bread is quite a popular sweet treat on the Hawaiian islands. Several roadside stands sell it and this recipe below is based on one included with the banana bread bought in Maui.
- 2-1/2 cups flour or 2 cups flour and 1/2 cup almond flour
- 3/4 tsp. baking powder
- ½ tsp. baking soda
- 1-1/2 sticks softened butter (3/4 cup)
- 1 cup brown sugar
- 1 TB. Saigon cinnamon
- ½ white sugar
- 1/2 tsp. salt
- 1-1/2 tsp. vanilla
- 3 large eggs
- 1 TB. lemon zest
- 4 large very ripe bananas mashed (use a Cuisinart)
- 3 TB. sour cream
- ¾ cup chopped macadamia or walnuts nuts-lightly toasted and cooled
- 1 cup coconut-lightly toasted and cooled
- Grease and flour one loaf pan or 2 smaller loaf pans
- Sift dry ingredients.
- Cream butter and sugar until fluffy-add in vanilla and eggs one at a time-blend well
- Add in zest, sour cream and creamed bananas-mix well but do not over beat.
- Fold creamed mixture into dry ingredients but blend only until combined.
- Stir in nuts and coconut.
- Bake at 350 check at 30 minutes.
Cooking tip for smoothies:
I always have a tub of frozen banana chunks and other fruit odds and ends like mangoes, mixed berries or blueberries in the freezer. Plan ahead and buy whatever fruit is on sale that week at the grocery store. Before it gets too ripe, slice it and throw it in a baggie into the freezer and it’s perfect for smoothies. Recipe makes approximately two six-ounce smoothies.