Best Sausage Roasted Red Pepper And Spinach Torta Rustica Recipes
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
Provided by Maria Helm Sinskey
Categories Egg Breakfast Brunch Bake Christmas High Fiber Sausage Spinach Bell Pepper Fall Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 to 8 servings or 4 servings plus leftovers
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
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.
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
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
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
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