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Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Name: Sausage, Roasted Red Pepper, and Spinach Torta Rustica
Cuisine: italian
Ingredients: 16 1/4-inch-thick baguette slices, cut on slight diagonal; 1 tablespoon butter; 12 ounces fresh baby spinach leaves; 1 pound sweet Italian sausage, casing removed; 1 1/2 cups grated Fontina cheese, divided; 3/4 cup diced drained roasted red peppers (from 12-ounce jar); 6 large eggs; 1 cup heavy whipping cream; 1 cup whole milk; 1 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
2.
Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
3.
Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Recipes sourced from Epicurious.com.

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