spinach quiche

INGREDIENTS

• 1 3-ounce package cream cheese, room temperature
• 1/3 cup half and half
• 3 eggs
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar
• 1/4 cup grated Parmesan
• 4 to 6 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (14- to 15-oz.) cans pink or pinto beans, drained and rinsed
• 4 cups water
• 1 2-oz bunch cilantro (without roots)
• 1 large onion, chopped
• 2 large garlic gloves, chopped
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 tablespoon distilled white vinegar
• 1 Cubanelle or Italian frying pepper (not spicy; 4 oz) halved lengthwise, steam and seeds discarded
• 2 Turkish bay leaves or 1 California
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon black pepper
• 3 cups old-fashioned rolled oats
• 1 cup sweetened flaked coconut
• 1/2 cup vegetable oil*
• 1/3 cup sliced almonds (1 oz)
• 1/2 cup chopped walnuts
• 1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted) **
• 1/3 cup packed dark brown sugar
• 1/4 cup mild honey
• Pinch cinnamon
• Pinch salt
• 1 cup tart dried cherries ***
• 1/2 cup dried blueberries
• 1/2 cup dried pears (1/4-inch dice)
• 1/2 cup diced dried apricots (1/4 inch dice)
• 1/3 cup golden raisins