1 Review of Sausage, Roasted Red Pepper, and Spinach Torta Rustica

From: okpat1

On Mar 8, 2009

I have made this twice in the last month, once for my Lunch Club and once for at home. Everyone enjoyed it. The first time I made it exactly from the recipe except for using shredded Mixed Italian Cheeses instead of the Fontina. The second time I still used my cheese and also substituted evaporated skin milk for the original cream/milk combo because this is what I use in all of my own quiche recipes. Will be making this again in the future.