Sausage, Roasted Red Pepper, And Spinach Torta Rustica

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 16 baguette, slices cut on slight diagonal 1/4 inch thick
• 1 tablespoon butter
• 12 ounces fresh baby spinach leaves
• 1 lb sweet italian sausage, casings removed
• 1 1/2 cups grated fontina cheese, divided
• 3/4 cup diced drained roasted red pepper, from a jars
• 6 large eggs
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 preheat oven to 350 degrees. butter 8x8 inch baking dish. place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• 2 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.
• 3 heat same pot over medium-high heat. add sausage, saute 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.
• 4 whisk eggs in medium bowl to blend. whisk in last 4 ingredients. pour over spinach mixture and stir lightly with fork to distribute evenly. sprinkle remaining 1/2 cup cheese over top.
• 5 bake torta until puffed up and golden and center is set, about 55 minutes. remove from oven and let rest 15 minutes before serving.