Torta Recipe By Chef Walter Staib
Torta
A Recipe by Walter Staib
Makes one 9x13 inch torta
1 loaf Italian or sandwich bread, cut into slices lengthwise (enough to cover a 9 by 13 pan)
1 pound baby spinach
1 small onion, finely diced
1 tablespoon garlic, minced
2 tablespoon extra virgin olive oil
1 pound Dietz & Watson® Grill 'N Serve breakfast sausage, cooked & slice in half lengthwise
½ pound Dietz & Watson® Gourmet Imported Bacon, cooked & drained on paper towels
½ pound Dietz & Watson® Black Forest Ham, shaved
12 extra large eggs
1 quart heavy cream
¼ teaspoon freshly grated nutmeg
¼ cup chopped fresh chives
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups grated Dietz & Watson® New York White Cheese
Cooking Spray, as needed
1. Preheat the oven to 350°
2. In a medium skillet, heat the oil over medium high heat, add the onion & garlic cooking until translucent, about 3 minutes. Add the spinach cooking until wilted it has given off its liquid. Remove any excess liquid by patting dry & reserve.
3. Generously spray a 9 inch by 13 inch casserole dish with cooking spray.
4. Layer the bread slice on the bottom of the pan to create the crust.
5. Layer the grill & serve sausage, top with the spinach, next top with the bacon & ham.
6. In a medium sized mixing bowl add the eggs, cream, nutmeg, chive, salt & pepper. Whisk until thoroughly combined.
7. Pour the egg mixture into the casserole dish.
8. Top the grated cheddar.
9. Place in oven baking until the egg is cooked through & the cheese is golden brown, about 30-40 minutes.
