Servings: 9
Prep Time: 15 Min.
Cook Time: 50 Min.

+ 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

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

Calories: 485;   Total Fat: 37g;   Saturated Fat: 19g;   Cholesterol: 190mg;   Total Carbs: 18g;   Fiber: 1g;   Protein: 22g;   Sodium: 741mg;