I believe that the name is self-explanatory. One almost everyone’s favorite pasta dishes converted into an egg pie. This took a little experimenting to get it close to right; I kept trying to layer this and have it come out right. It just is too much to assemble in a round pan. The layer ones would just fall apart, so the best way to go with this is frittata style with the noodles just chopped up.
Ingredients:
- 1/2 pound bulk Italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped carrot
- 1/2 teaspoon crushed red pepper flakes
- 2 minced garlic cloves
- 2 cans (12 ounces each) diced tomatoes, un-drained (Hunt’s Fire Roasted Diced Tomatoes are particularly good)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1/2 teaspoon nutmeg
- 1/4 cup minced parsley
- 1 teaspoon salt
- 2 teaspoon pepper
- 1 cup crème fraîche
- 13-14 lasagna noodle sheets, cooked, rinsed and drained
- 4 tablespoons olive oil
- 2 cups shredded Mozzarella cheese (or mix gouda and Mozzarella equal parts)
Filling:
In large sauce pan over medium-high heat, drop in 2 tablespoons of olive oil, and when it’s shimmering add in onions and carrots and cook till onions start to turn translucent, about 4 minutes. Add in sausage and continue cooking till meat is browned. Then add in mushrooms and garlic, continuing to cook for another 5 minutes. Add in tomatoes, tomato paste, sugar, oregano, basil, nutmeg, parsley, salt and pepper and bring to a boil while stirring frequently. Once at a boil, reduce heat and simmer, stirring occasionally, to reduce liquids and to concentrate flavors. After about 15 minutes, remove from heat and allow it to cool and set aside till assembly. In a separate large cooking pot, prepare the lasagna sheets and, when done and drained, allow them to cool enough to handle. Cut them into 1-inch slices. Place the slices into pie pans and sprinkle 2 tablespoons of olive oil over noodles and mix thoroughly so the noodles and the pan are coated with oil. Put pans in Ziploc bags to retain moisture in the noodles if you’re going to hold assembly for anything more than a couple of hours.
Final Assembly and Cooking:
Preheat oven to 375. In a large mixing bowl, prepare basic quiche mix and beat mixture a little extra for more fluffiness. Add crème fraîche to filling mixture and beat for about 2 minutes to get it fluffy again. Add in filling mixture and beat enough to make sure it is fully mixed in. Pour this into pie pans over noodles. Mix that around to make sure everything is coated. Top with the cheese and into the oven it goes. Bake for 40 minutes. The quiche is ready of serving.