Sausage, Roasted Red Pepper, and Spinach Torta Rustica
['16 1/4-inch-thick baguette slices, cut on slight diagonal', '1 tablespoon butter', '12 ounces fresh baby spinach leaves', '1 pound sweet Italian sausage, casing removed', '1 1/2 cups grated Fontina cheese, divided', '3/4 cup diced drained roasted red peppers (from 12-ounce jar)', '6 large eggs', '1 cup heavy whipping cream', '1 cup whole milk', '1 teaspoon coarse kosher salt', '1/4 teaspoon ground black pepper']
Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. 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.
Heat same pot over medium-high heat. Add sausage. Sauté 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. 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. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
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