Sausage, Roasted Red Pepper, And Spinach Torta Rustica

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1 baguette, sliced on slight diagonal (16, 1/4-inch slices)
• 1 tablespoon butter
• 12 ounces fresh baby spinach leaves
• 2/3 lb sweet italian sausage, casing removed
• 1/3 lb hot italian sausage, casing removed
• 1 1/2 cups grated fontina cheese, divided
• 3/4 cup diced drained roasted red pepper (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

Recipe

• 1 preheat oven to 350°f
• 2 butter 8x8x2-inch baking dish.
• 3 place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• 4 melt 1 tablespoon butter in large pot over medium-high heat.
• 5 add spinach; toss until just wilted, about 3 minutes.
• 6 transfer spinach to strainer; cool.
• 7 squeeze spinach dry; transfer to medium bowl.
• 8 heat same pot over medium-high heat.
• 9 add sausage; sauté until cooked through, breaking up, about 7 minutes.
• 10 mix into spinach - 1 cup cheese and peppers.
• 11 spread atop baguette slices in bottom of dish.
• 12 whisk eggs in medium bowl to blend.
• 13 whisk in last 4 ingredients.
• 14 pour over spinach mixture and stir lightly with fork to distribute evenly.
• 15 sprinkle remaining 1/2 cup cheese over.
• 16 bake torta until puffed and golden and center is set, about 55 minutes.
• 17 remove from oven and let rest 15 minutes before serving.
• 18 serve with hash browns and a nice fruit salad.& enjoy!