Torta Rustica

Name: Torta Rustica
Ingredients: 16 1/4 inch whole-grain baguette, sliced; 1 tablespoon unsalted butter; 12 ounces baby organic spinach, washed; 1 pound chicken Italian sausage, casings removed; 1/2 jar of yellow, red or orange roasted peppers, drained and medium-diced; 1 teaspoon fresh thyme leaves; 1 1/2 cups grated Fontina cheese; 6 eggs; 2 cups 2% milk; kosher salt, to taste; ground white pepper, to taste

11 ingredients

6 steps

Ingredients

16 1/4 inch whole-grain baguette, sliced
1 tablespoon unsalted butter
12 ounces baby organic spinach, washed
1 pound chicken Italian sausage, casings removed
1/2 jar of yellow, red or orange roasted peppers, drained and medium-diced
1 teaspoon fresh thyme leaves
1 1/2 cups grated Fontina cheese
6 eggs
2 cups 2% milk
kosher salt, to taste
ground white pepper, to taste

Directions

1

Preheat oven to 350 degrees
2

Butter baking dish and place 8 baguette slices into bottom of dish; place 2 slices along each side.
3

Melt butter in large skillet and cook spinach just until barely wilted. Strain spinach; when cooled, squeeze excess liquid. Transfer to medium bowl.
4

Using the same skillet, cook sausage over medium heat until no longer pink. Drain on paper towels, then add to spinach. Add one cup of grated cheese, the diced peppers and thyme. Spread on top of baguette slices.
5

Whisk eggs in medium bowl. Add 4 remianing indregients. Pour over spinach mixture. Sprinkle remaining cheese on top.
6

Bake torta 45-50 minutes, until puffed and golden. Remove from oven and allow to rest 30 minutes before serving.