Sausage, Roasted Red Pepper and Spinach Torta Rustica

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16 1-inch-thick Italian bread or baguette slices, cut on slight diagonal
12 ounces chopped frozen spinach
1 pound mild or sweet Italian sausage, casing removed
1 1/2 cups grated Provolone cheese, divided
3/4 cup diced drained roasted red peppers
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 slices bread in bottom of dish.


In a large saute pan cook sausage on medium-high heat until fully cooked, about 7 minutes, breaking it up as it is cooking.  Add spinach and sauté until  just heated through. Mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.


Whisk eggs in medium bowl to blend.  Add the last 4 ingredients and whisk again. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.


Makes 6 to 8 servings.

Dawn Knowlton

Member since Jan 2010

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