I started off this year with two goals. One: to try to cook more and post more savory recipes, and two: to work my way through three binder’s worth of recipes that I’ve collected over the years. For my inaugural (that word has been used a lot around here lately!) recipe, I tried a sausage, roasted red pepper and spinach torta. I thought this would be a good way to ease into savory dishes since I still had a chance to bake 🙂
This recipe was a pretty big leap for me. I really hate eggs. Despite this, I can still make a pretty good bacon, egg and cheese sandwich for Miles in the morning! This recipe reminded me of quiche, I the only egg dish I will eat. I keep telling myself that there are enough ingredients added in that will mask the egg flavor. I was right! There was a ton of flavor happening here. It actually tasted like a quiche only with a baguette crust instead of a pie crust. As you worked your way to the crust however, the flavor did get a little eggy, so I just sprinkled a little extra cheese on top or had a bite with sausage. I definitely liked it enough that I would not only make this again but try other torta recipes too. I also like the versatility of the dish. I had it for dinner with a salad and a glass of Riesling, but it would also make a great breakfast or brunch dish. I’m pretty happy with my first recipe!
- 16 ¼ -inch-thick baguette slices, cut on slight diagonal
- 1 tablespoon butter
- 12 ounces fresh baby spinach leaves
- 1 pound sweet Italian sausage, casing removed
- 1 ½ cups grated Fontina cheese, divided
- 3/4 cup diced drained roasted red peppers (from 12-ounce jar)
- 6 large eggs
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 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.
- 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. 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.