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Cheddar-Veggie Appetizer Torte

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1-1/3 cups finely crushed multigrain crackers
  • 1/4 cup butter, melted
  • 2 cups shredded sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/2 cup sliced fresh mushrooms
  • 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 large 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 pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts
1 slice: 175 calories, 15g fat (8g saturated fat), 81mg cholesterol, 244mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.
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Reviews

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Average Rating:
  • suefalk
    Nov 9, 2020

    Perfection! Great for breakfast or a brunch. The recipe portions are more geared as an appetizer. If serving for a meal I would say serves 6. You will have people going back for seconds! I made two, and the second torte I omitted the zucchini, mushrooms, red onion and red pepper and added 2 cups cooked pork sausage. There were no leftovers!

  • vonoepen
    Jul 15, 2019

    this was very good, has anyone tried with pie crust base

  • cindiak
    Mar 20, 2019

    Delicious recipe. It's pretty forgiving as you can pretty much use whatever veggies you like. I doubled the sweet red peppers and mushrooms and it was a big success.

  • Adele
    Mar 4, 2019

    This is absolutely delicious and so easy to make. I had several requests to bring it to future get-togethers. I had no sweet red pepper and substituted Roma tomato with the pulp and seeds removed and I used vegetarian bacon because some of the guests were vegetarians. (I used Lightlife brand). Also, 1/2 cup of each veggie didn't seem like enough so I doubled them. I also added maybe a half a cup more crushed crackers to the base to allow for the added weight of the ingredients. The quiche cut into 16ths held up fine. Oh my goodness. I was a huge hit. Not a crumb left.

  • TrishtheDish1
    Jan 1, 2019

    Made this for New Year's Eve tonight and enjoyed it very much! The only changes I made were I doubled the mushrooms and made my own herb and garlic cream cheese. Overall it was very good, so I plan to make it again sometime.

  • mamamarie
    May 18, 2017

    This was very good. I added extra veggies and eliminated the bacon. It was still good. Will make again. Thanks for the recipe.

  • No_Time_To_Cook
    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
    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
    Apr 23, 2014

    Delicious! Everyone wanted the recipe.

  • kshea
    Jan 14, 2014

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