Sausage, Roasted Red Pepper, And Spinach Torta Rust

Name: Sausage, Roasted Red Pepper, And Spinach Torta Rustica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sausage, Roasted Red Pepper, And Spinach Torta Rustica falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Roasted Red Pepper, And Spinach Torta Rustica

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions