Quiche Linguine
Courtesy of Wheat Foods Council 9 Servings • 15 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 1/2 lb. Italian sausage |
| 1 large tomato, minced |
| 1 Tbsp. butter |
| 2 Tbsp. sun-dried tomatoes packed in oil, diced |
| 1 Tbsp. fresh basil, chopped |
| 3 oz. linguine or spinach fettucine |
| 1 sheet puff pastry |
| 4 large eggs, beaten |
| 5 c. half and half |
| 1/2 tsp. salt |
| 1/2 tsp. white pepper |
| 1/4 tsp. ground nutmeg |
| 3/4 c. Swiss cheese, shredded |
| 1/4 c. Parmesan cheese, grated or shredded |
| butcher wrapping paper to cover bottom of 9 X 9-in. baking pan |
Directions:
1. Preheat oven to 400°F.
2. Cook Italian sausage on stovetop or in the microwave (in a plastic colander over a drip pan). Crumble meat into small pieces. Sauté tomato in butter and simmer until most of liquid is gone. Combine sausage, tomato, sun-dried tomato and basil.
3. Cook pasta according to package directions. Spray a 9 x 9-in. baking dish with nonstick spray. Line it with butcher wrapping paper, shiny side up, spraying again. Spread the puff pastry in the bottom of the pan.
4. Beat eggs; add half and half cream in a large bowl and mix. Add seasonings.
5. Spread sausage mixture over puff pastry. Top with well-drained pasta and pour the egg and milk mixture over top. Sprinkle cheeses on top and tap with a spatula. Bake for 20 to 25 minutes until golden brown. Reduce temperature to 275°F; cook an additional 30 to 35 minutes. Check center of quiche for firmness by shaking the pan.
6. Let cool 15 minutes and loosen edges of pan with a knife. Flip the pan on to a cookie sheet. Pull off paper and flip the quiche onto an attractive serving plate. Garnish with cherry tomatoes or basil sprigs.
* Recipe courtesy of Wheat Foods Council, adapted from a Recipe and Preparation Presented by Marwan
Kassem, Executive Chef
Nutrition:
Calories: 485; Total Fat: 37g; Saturated Fat: 19g; Cholesterol: 190mg; Total Carbs: 18g; Fiber: 1g; Protein: 22g; Sodium: 741mg;