Sausage, roasted red pepper, and spinach torta rustica

A really easy and delicious recipe I clipped from Bon Appetit. The substitutions (frozen spinach, half-and-half) are mine. I suspect you could substitute some cheap Swiss for the Fontina to reduce the cost some more, as the cheese is pretty easily the most expensive ingredient.

Butter a 8x8 glass baking dish and line with

1. 16 (1/4") baguette slices

Combine and add to dish

1. 12 oz fresh baby spinach leaves, wilted in 1T butter or 10 oz frozen spinach, squeezed dry
2. 1 lb. sweet Italian sausage, casing removed and sausage browned
3. 1 c (4 oz) grated Fontina cheese
4. 3/4 c diced drained roasted red peppers (from a jar)

Whisk together and pour over top

1. 6 eggs
2. 1 c heavy cream + 1 c whole milk or 2 c half-and-half
3. 1 t salt
4. 1/4 t pepper

Sprinkle with

1. 1/2 c (2 oz) grated Fontina cheese (1.5 c / 6 oz total)

Bake at 350 F for 55 minutes. Let cool 15 minutes before serving.