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Torta Rustica



• 2 Tbsp. butter
• 1 lb. fresh spinach, cleaned
• 1 tsp. kosher salt
• 2 Sweet Bell Peppers, seeded and diced
• 1 shallot, sliced
• 2 cups Fontina cheese
• 6 large eggs
• 1 cup whipping cream
• ½ cup whole milk
• 1 baguette, sliced ¼ inch thick
• ½ tsp. pepper



  1. Preheat oven to 375ºF and butter an 8x8-inch baking dish.
  2. Wilt spinach in 1 Tbsp. of butter and season with salt. Transfer to a strainer and cool. Squeeze spinach dry and chop.
  3. Heat remaining 1 Tbsp. of butter in a skillet over medium heat. Add peppers, shallot and sauté for 3 minutes. Remove from heat and add spinach, 1 ½ cups of Fontina cheese and mix.
  4. In a medium bowl, whisk together eggs, milk, cream and salt and pepper.
  5. To assemble the Torta, place baguette slices on the bottom of the baking dish, covering the bottom. Spread  pepper mixture over the bottom slices. Pour egg mixture over peppers and spinach. Sprinkle remaining Fontina cheese on top.
  6. Set in the center of the oven and bake until golden (about 50 minutes).
  7. Remove from the oven and serve.

This dish can also be served at room temperature.