SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA image

Yield 6-8 people

Number Of Ingredients 11

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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

Steps:

1. Preheat oven to 350°F. 2. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. 3. Melt 1 tablespoon butter in large pot over medium-high heat. 4. Add spinach; toss until just wilted, about 3 minutes. 5. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl. 6. Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. 7. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. 8. Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. 9. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. 10. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.