Sausage, Roasted Red Pepper, and Spinach Torta Rustica

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. 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. 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. 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. 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. 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.