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Cheddar-Veggie Appetizer Torte

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. — Barbara Estabrook, Rhinelander, Wisconsin

16 ServingsPrep: 25 min. Bake: 30 min. + cooling

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

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.
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.
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

2 of 2

Cheddar-Veggie Appetizer Torte (continued)

Directions (continued)

pan. Serve warm or chilled. Refrigerate leftovers. Yield: 16
servings.

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 267 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.