Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Manami's Note:

This simple dish has a quiche-like filling and baguette slices for a crust. A quick but festive dish, that leaves plenty of time to open gifts or visit with family members. Bon Appetit magazine, December 2008, Family Style by Maria Helm Sinskey. This was part of a Christmas Breakfast but it can be for Thanksgiving weekend, as well! :) I have included cooling time, as well.I divided up the kinds of sausage but it is up to you, how you want to eat it!

• Total Time: 2 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 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 ½ cups grated Fontina cheese , divided
• ¾ 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
• ¼ teaspoon ground black pepper

Directions:

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!

Reviews

[okpat1]

I have made this twice in the last month, once for my Lunch Club and once for at home. Everyone enjoyed it. The first time I made it exactly from the recipe except for using shredded Mixed Italian Cheeses instead of the Fontina. The second time I still used my cheese and also substituted evaporated skin milk for the original cream/milk combo because this is what I use in all of my own quiche recipes. Will be making this again in the future.