Sausage, Roasted Red Pepper, and Spinach Torta Rustica

READY IN: 1hr 20mins
Recipe by Shelby Jo

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

Top Review by swissms

Very good. We enjoyed this for dinner but it would also be good for a hearty brunch. The only step I changed was to brown the sausage and then I wilted the spinach over the sausage. We will be making again. Thank you for the recipe.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

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