SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Sausage, Roasted Red Pepper, and Spinach Torta Rustica image

From Bon Appetit Magazine, December 2008. "This simple dish has a quiche-like filling and baguette slices for a crust."

Provided by Shelby Jo

Categories Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.
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.
Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Nutrition Facts : Calories 3800.2, Fat 74.2, SaturatedFat 28.1, Cholesterol 329, Sodium 8703.9, Carbohydrate 635.9, Fiber 37.8, Sugar 6.1, Protein 135.8