Sausage, Roasted Red Pepper, and Spinach Torta Rustica |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Bon Appetit Magazine, December 2008. This simple dish has a quiche-like filling and baguette slices for a crust. 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 |
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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