Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Health score
16%
Sausage, Roasted Red Pepper, and Spinach Torta Rustica
45 min.
8
504kcal

Suggestions


Indulge in the delightful flavors of our Sausage, Roasted Red Pepper, and Spinach Torta Rustica, a dish that perfectly balances savory and creamy elements. This rustic Italian-inspired torta is not only a feast for the eyes but also a satisfying meal that will impress your family and friends. With a preparation time of just 45 minutes, it’s an ideal choice for lunch, dinner, or any gathering where you want to serve something special.

The combination of fresh baby spinach, sweet Italian sausage, and roasted red peppers creates a vibrant filling that is both hearty and nutritious. Each bite is enriched with the creamy goodness of heavy whipping cream and whole milk, while the Fontina cheese adds a rich, melty texture that elevates the dish to new heights. The crispy baguette slices provide a delightful contrast, soaking up all the delicious flavors and ensuring that every mouthful is a treat.

Whether you’re hosting a brunch or looking for a comforting weeknight dinner, this torta rustica is sure to become a favorite in your recipe repertoire. With only 504 calories per serving, you can enjoy this indulgent dish without the guilt. So gather your ingredients, preheat your oven, and get ready to savor a slice of culinary bliss!

Ingredients

  • 12 ounces baby spinach leaves fresh
  • 16.3 inch thick baguette 
  • tablespoon butter 
  • teaspoon coarse kosher salt 
  • large eggs 
  • 1.5 cups fontina divided grated
  • 0.3 teaspoon ground pepper black
  • cup heavy whipping cream 
  • pound sausage sweet italian
  • 0.8 cup roasted peppers diced red drained (from 12-ounce jar)
  • cup milk whole

Equipment

  • bowl
  • oven
  • whisk
  • pot
  • sieve

Directions

  1. Preheat oven to 350°F. Butter 8x8x2-inchbaking dish.
  2. Place 8 baguette slices in bottomof dish; press 2 baguette slices onto each side.Melt 1 tablespoon butter in large potover medium-high heat.
  3. Add spinach; tossuntil just wilted, about 3 minutes.
  4. Transferspinach to strainer; cool. Squeeze spinachdry.
  5. Transfer to medium bowl.
  6. Heat same pot over medium-high heat.
  7. Add sausage. Sauté until cooked through,breaking up, about 7 minutes.
  8. Mix intospinach; mix in 1 cup cheese and peppers.
  9. Spread atop baguette slices in bottom of dish.
  10. Whisk eggs in medium bowl to blend.
  11. Whisk in last 4 ingredients.
  12. Pour over spinachmixture and stir lightly with fork to distributeevenly.
  13. Sprinkle remaining 1/2 cup cheese over.
  14. Bake torta until puffed and golden andcenter is set, about 55 minutes.
  15. Remove fromoven and let rest 15 minutes before serving.

Nutrition Facts

Calories504kcal
Protein18.06%
Fat75.71%
Carbs6.23%

Properties

Glycemic Index
34.84
Glycemic Load
2.65
Inflammation Score
-10
Nutrition Score
26.563043428504%

Flavonoids

Luteolin
0.31mg
Kaempferol
2.71mg
Myricetin
0.15mg
Quercetin
1.69mg

Nutrients percent of daily need

Calories:503.74kcal
25.19%
Fat:42.51g
65.4%
Saturated Fat:20.69g
129.29%
Carbohydrates:7.87g
2.62%
Net Carbohydrates:6.65g
2.42%
Sugar:3.28g
3.64%
Cholesterol:252.34mg
84.11%
Sodium:1232.45mg
53.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.82g
45.64%
Vitamin K:207.57µg
197.69%
Vitamin A:5015.03IU
100.3%
Selenium:32.01µg
45.73%
Phosphorus:317.34mg
31.73%
Vitamin B2:0.52mg
30.4%
Vitamin B1:0.43mg
28.79%
Folate:115.02µg
28.75%
Calcium:278.26mg
27.83%
Vitamin B12:1.48µg
24.68%
Manganese:0.48mg
24.17%
Vitamin C:19.36mg
23.47%
Vitamin B6:0.4mg
19.76%
Zinc:2.85mg
19.03%
Iron:2.86mg
15.87%
Potassium:549.21mg
15.69%
Magnesium:58.17mg
14.54%
Vitamin B3:2.57mg
12.87%
Vitamin B5:1.21mg
12.15%
Vitamin D:1.71µg
11.4%
Vitamin E:1.67mg
11.13%
Copper:0.16mg
8.09%
Fiber:1.22g
4.87%
Source:Epicurious