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Linguine & Sun-Dried Tomato Quiche
Adapted recipe from Naples Beach Hotel

4 ounces linguine (or 2 to 3 cups cooked)
pound Italian sausage
1 ounce sun-dried tomatoes, reconstituted and chopped
1 Roma tomato, chopped
1 ounce fresh basil, chopped (or 3 or 4 Tablespoons dried)
5 eggs
2 cups half and half
1 teaspoon salt
teaspoon white pepper
teaspoon nutmeg
6 ounces shredded Swiss cheese
2 ounces shredded Parmesan cheese

Cook pasta according to package directions; drain.

Crumble sausage and fry over medium heat until fully cooked. Drain fat.

Spray a 9 x 13 baking dish with cooking spray. Sprinkle on sausage, dried tomatoes, Roma tomato and basil. Layer the linguine, covering the entire pan.

In a bowl, beat eggs with half and half. Add salt, pepper and nutmeg. Mix and pour evenly over the pasta.

Sprinkle Swiss and Parmesan cheeses on top and tamp with spatula.

Bake at 400 degrees 12 to 15 minutes until golden in color. Lower temperature to 275 degrees and bake an additional 30 to 40 minutes. Cut in squares.

Garnish quiche with tomato slices and sprigs of basil.