Sausage, Roasted Red Pepper, And Spinach Torta Rustica

• 16 baguette, slices cut on slight diagonal 1/4 inch thick
• 1 tablespoon butter
• 12 ounces fresh baby spinach leaves
• 1 lb sweet Italian sausage, casings removed
• 1 1/2 cups grated Fontina cheese, divided
• 3/4 cup diced drained roasted red pepper, from a jars
• 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 degrees. Butter 8x8 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, saute 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 top.
5. Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

baguette, butter, baby spinach, sweet italian sausage, cheese, red pepper, eggs, heavy whipping cream, milk, coarse kosher salt, ground black pepper

Taken from www.food.com/recipe/sausage-roasted-red-pepper-and-spinach-torta-rustica-339226 (may not work)