Cheddar-Veggie Appetizer Torte Recipe
Cheddar-Veggie Appetizer Torte Recipe photo by Taste of Home
Next Recipe

Cheddar-Veggie Appetizer Torte Recipe

Read Reviews
5 16 18
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 164 calories, 14g fat (8g saturated fat), 96mg cholesterol, 267mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.


  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.
Originally published as Cheddar-Veggie Appetizer Torte in Country Woman August/September 2007, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cheddar-Veggie Appetizer Torte

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
No_Time_To_Cook User ID: 6334849 215871
Reviewed Dec. 25, 2014

"This was really good... took to a party, and not enough people tried it to give it 5 stars. I would make again."

KADRACMAR User ID: 6179116 108178
Reviewed Sep. 3, 2014

"Absolutely delicious! followed directions...added a bit more vegetables. Made in springform pan. nice presentation! Will double the recipe next time!"

coconutqueen User ID: 7775598 153755
Reviewed Apr. 23, 2014

"Delicious! Everyone wanted the recipe."

kshea User ID: 2698812 156235
Reviewed Jan. 14, 2014

"Made this for a New Years party. Everyone raved! I added more onion, mushrooms, and a little asparagus. Great!"

MurphyNJ User ID: 7103738 99533
Reviewed Aug. 11, 2013

"This is delicious! I made it for my bed and breakfast guests this morning. I told them it was an 'experiment' and they said I should definitely make it again. It took 35 minutes to bake, came out of the springform pan easily, and browned nicely on top. A winner!"

MSKAF24 User ID: 7039059 209191
Reviewed Dec. 16, 2012

"Wow! So so easy! I saw this as a repin on Pinterest and thought it sounded good. I had a Christmas party to go to and I was a bit pressed for time, not to mention ingredients. This was AMAZING! Like many others that tried this recipe, it was certainly a crowd pleaser... Gone in 30 mins! Had many compliments and requests. I omitted the bacon because there were a couple of vegetarians but it didn't matter! I used regular cream cheese and added my own herbs and garlic to the sautéed veg. I had on hand asparagus, red onion, mushrooms, peppers and added the zucchini. It was divine! Making three more tomorrow! Very nice work Barbara, thank you!h"

joy cooking User ID: 5576389 154858
Reviewed Sep. 11, 2012

"YUM! Doubled (except not quite double on the cheese) and baked in a foil-lined 13x9. Took approx. 45 min. Used multi-grain Club crackers. The "crust" did not hold together - it was just loose crumbs. Used 1 tub low-fat herb cream cheese and 8 oz. plain neufchatel. Took to a church breakfast potluck cut into small squares. Big hit!!"

cherrylady User ID: 1073547 169826
Reviewed Sep. 9, 2012

"This turned out exactly like the picture and it was yummy too! I didn't have any zucchini, so I added extra mushrooms and red pepper. I will make this again soon!"

bevvyfro User ID: 6537846 80570
Reviewed Aug. 15, 2012

"I used Kebbler mini multi grain crackers. Loved the torte but would add more of the vegetables next time. Great taste!!"

superduper-cook User ID: 5119131 80568
Reviewed Aug. 15, 2012

"This receipe turned out exact. I added extra red peppers and mushrooms than called for. Worth making again. Next time will try in a 9x13 pan so can make appetizers with it"

Loading Image