Sausage, Red Pepper and Spinach Torta

Sausage, Red Pepper, And Spinach Torta

Sausage, Red Pepper, And Spinach Torta

Sausage, Red Pepper, And Spinach Torta

Sausage, Red Pepper, And Spinach Torta

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!

Sausage, Red Pepper and Spinach Torta

  • 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
  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.
  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. 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.
  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.
  5. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Adapted from bon appetit

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