Cheddar-Veggie Appetizer Torte |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy to eat as finger food, plus it's delicious hot or cold. Ingredients:
1-1/3 cups finely crushed multigrain crackers |
1/4 cup butter, melted |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 small zucchini, finely chopped |
5 small fresh mushrooms, sliced |
1/3 cup finely chopped red onion |
1/4 cup finely chopped sweet red pepper |
1 tablespoon olive oil |
1 carton (8 ounces) spreadable garlic and herb cream cheese |
4 eggs, lightly beaten |
2 tablespoons crumbled cooked bacon |
2 tablespoons grated parmesan cheese |
Directions:
1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
3. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers. Yield: 16 servings.
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