This Maestro® Sweet Bell Pepper Torta Rustica makes for an easy and excellent brunch!
Pre-heat oven to 375ºF and butter an 8×8-inch baking dish.
Heat skillet to medium-low. Wilt spinach in 1 tbsp of butter and season with salt. Transfer to a strainer and cool. Squeeze spinach dry and chop.
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.
In a medium bowl, whisk together eggs, milk, cream and salt and pepper.
To assemble the Torta, place baguette slices on the bottom of the baking dish, covering the bottom. Spread Maestro® Sweet Bell Pepper mixture over the bottom slices. Pour egg mixture over peppers and spinach. Sprinkle remaining Fontina cheese on top.
Set in the center of the oven and bake until golden (about 50 minutes).