Hearty Italian Fettuccine Picnic Quiche

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Posted by Mia | Posted in Finger Food | Posted on 12-11-2012

If you’re looking for a hearty, filling quiche, try this Italian-style fettuccine filled quiche. This one is stuffed with sausage, vegetables, cheese, pasta, and will please diners even with the healthiest appetites. The flavor combinations are amazing, whether served hot or cold.

 

Fettuchini Quiche

Fettuccine Quiche

 

To make this quiche, you will need:

8 oz sausage
2 tbsp olive oil
1 zucchini
2 plum tomatoes
Pie crust for 1 9-inch pie
3 oz shredded mozzarella cheese
3 oz cooked fettucine
2 oz pesto sauce
4 eggs
2 cups half and half
Salt & pepper to taste

 

ingredients

ingredients

 

Put a big pot on the stove on high with about 6 quarts of water. Add a palm-full of salt to the water and let it sit there until it comes to a boil. Preheat the oven to 375 degrees as well. Put a pan on the stove and put on the heat to medium-high to let it pre-heat.

Slice the sausages. I’m using chicken sausage here, but you could just as easily use pork.

Sliced sausages

Sliced sausages

 

Add 1 tablespoon of olive oil and throw in the sausages. Brown them for about 6 to 8 minutes, stirring every 2 minutes or so.

Meanwhile, peel the zucchini. Slice it lengthwise in half. Slice each half into 3 long wedges. Slice again cross-wise to create small, 1/2 inch triangles.

slicing the zucchini

slicing the zucchini

Wash and cut the plum tomatoes in half. Slice them into wedges.

Tomato wedges

Tomato wedges

 

Slice out the tomato core and seeds. This part carries a lot of moisture, and will make your quiche soggy so you want to get rid of it.

Remove the seeds

Remove the seeds

After you remove the seeds you can chop the tomato as you did the zucchini.

chopped tomatoes

chopped tomatoes

 

Once brown, remove the sausage from the pan. Put the pan back on the heat and add the remainder of the olive oil. In the mixture of olive oil and sausage fat, throw in the zucchini and the tomatoes. Stir them frequently, cooking them for 3 to 4 minutes.

Brown the veggies

Brown the veggies

 

Add salt and pepper to taste. Mix the veggies in a bowl with the sausages.

Meat and veggies

Meat and veggies

 

Line your pie plate with pie crust; you can use a home-made crust, or purchase a ready-made crust in the dairy case and roll it out into your pan.

Line the pie pan

Line the pie pan

 

Pour the meat and vegetables into the pie crust and spread them out evenly.

The pie crust should fill up about half-way

The pie crust should fill up about half-way

 

Sprinkle about 1 1/2 ounces of the shredded cheese over the mixture.

When the water comes to a rolling boil, add the fettuccine. Stirring occasionally, allow it to cook for about 10 minutes.

Cook the Pasta

Cook the Pasta

You don’t want the pasta to overcook; remember it’s still going into an oven. Take it out while it’s still firm.  Mix it with the pesto sauce.

Mix in the pesto sauce

Mix in the pesto sauce

I’m using an artichoke lemon pesto; you can use a sun-dried tomato pesto or a reguar basil pesto– bring whatever flavors you like into it. Mix it well and add the pasta to the quiche. Spread it out evenly.

Adding the pasta to the quiche

Adding the pasta to the quiche

Crack your four eggs into a bowl and add the half and half.

Making the custard

Making the custard

Whisk the milk and eggs until well blended and slightly frothy.

Making the custard

Making the custard

 

Pour it slowly and evenly over the quiche filling, up until almost the top.

 

Add the custard to the filling

Add the custard to the filling

 

Make sure all the fettuccine is under the custard; you don’t want any sticking out. Sprinkle the remainder of the cheese over the mixture.

Ready for the oven

Ready for the oven

 

Slip it into the oven and let it cook for 35 to 45 minutes, until golden-brown and the filling is set in the center. If the crusts or the top are getting too brown while it’s cooking, cover the edges with a pie crust shield or aluminum foil.

When it’s done remove it from the oven.

Golden-brown perfection

Golden-brown perfection

 

Allow it to cool at room temperature. If you like you can bring it to your picnic to serve it warm, or you can put it in the fridge overnight and bring it chilled.

Take a slice, and you can see the layers of pasta, veggies, sausage and crust, all held together by that gooey cheese and creamy, rich custard.

Layers of flavor

Layers of flavor

 

This quiche goes great with a salad and vinaigrette dressing and a nice, crusty bread.

 

Delicious quiche

Delicious quiche

 

 

 

 

 

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