Print Options

Back to Cheddar-Veggie Appetizer Torte >

Include these items:

Select reviews >

Taste of Home Logo

Cheddar-Veggie Appetizer Torte

 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.
Nutritional 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.