Stefani Holcomb, the “Martini Maven,” dropped into Marie’s Kitchen recently to share a Crustless Quiche Lorraine recipe, a Boston Cherry Martini and a Cherry Zing Mocktail.

The quiche can be served warm or cold, making it a perfect choice to take to Sun Valley Summer Symphony picnics or to Holiday Gatherings. And pink-colored martinis do fit in well with the holiday season.

CRUSTLESS QUICHE TERRAIN

1 tablespoon butter

Mushrooms, sliced (or diced sausage or bacon)

2 tablespoons shallots, diced

2 tablespoons peppers, diced

Spinach, finely chopped

Italian seasoning

Dried basil

5 eggs

¼ cup half-and-half

Salt and pepper

Mozzarella cheese, shredded

Melt butter in sauce pan. Add mushrooms, shallots, peppers, spinach, Italian seasoning and dried basil and saute.

Spoon into a baking dish. Beat eggs and mix with half-and-half. Pour this mixture over the sauteed mushroom mix. Top with mozzarella cheese and bake for 30 minutes in a preheated 375-degree oven for 30 minutes.

Serve dry with a sprinkle of dried basil. Or, serve with Tomato Tapenade.

TOMATO TAPENADE

Mini heirloom tomatoes, halved

Garlic clove, diced

Pepper, diced

Basil leaves, rolled and chopped

Pine nuts, chopped

Balsamic olive oil

Mix to taste and spoon over quiche.

BOSTON CHERRY MARTINI

2/3 part potato vodka

1 part St. Germain liqueur

Splash of Bada Bing cherry juice

Prosecco

Shake up vodka, liqueur and cherry juice and pour into martini glass, adding a splash of prosecco on top.

CHERRY ZING MOCKTAIL

Grapefruit soda

Lime juice

Cherry juice

Bada Bing cherry

Pour grapefruit soda over ice. Add the lime and cherry juices. Garnish with a lime slice and Bada Bing cherry.