Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Name: Sausage, Roasted Red Pepper, and Spinach Torta Rustica
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 16 slices baguette slices; 1 tablespoon butter; 12 ounces fresh baby spinach leaves; 1 pound sweet Italian sausage; 1½ cups grated Fontina cheese; ¾ cup roasted red peppers; 6 large eggs; 1 cup heavy whipping cream; 1 cup whole milk; 1 teaspoon coarse kosher salt; ¼ teaspoon ground black pepper

A savory Italian-style layered dish featuring crusty baguette slices filled with Italian sausage, wilted spinach, roasted red peppers, and melty Fontina cheese in a rich egg custard base.

8 servings

1 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•16 slices baguette slices
•1 tablespoon butter
•12 ounces fresh baby spinach leaves
•1 pound sweet Italian sausage
•1½ cups grated Fontina cheese
•¾ cup roasted red peppers
•6 large eggs
•1 cup heavy whipping cream
•1 cup whole milk
•1 teaspoon coarse kosher salt
•¼ teaspoon ground black pepper

Cooking Instructions

1.
Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. 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.
10 min
2.
Heat same pot over medium-high heat. Add sausage. Sauté 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. Whisk eggs in medium bowl to blend.
10 min
3.
Whisk in last 4 ingredients. 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.
70 min