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Sausage, Roasted Red Pepper, and Spinach Torta Rustica

This simple dish has a quiche-like filling and baguette slices for a crust.

4.7

(89)

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Sausage, Roasted Red Pepper, and Spinach Torta RusticaMichael Lewis

Recipe information

  • Yield

    6 to 8 servings or 4 servings plus leftovers

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsQuicheSavory Pie and TartEggSausageMeatSpinachLeafy GreensVegetableMainBreakfastBrunchNut FreeEasyOven BakeBon Appétit
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