Cheddar-Veggie Appetizer Torte
Total TimePrep: 25 min. Bake: 30 min. + cooling
- 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
- 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 Facts1 slice: 175 calories, 15g fat (8g saturated fat), 81mg cholesterol, 244mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.
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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.
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.
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.
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.
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.
Sep 3, 2014
Absolutely delicious! followed directions...added a bit more vegetables. Made in springform pan. nice presentation! Will double the recipe next time!
Apr 23, 2014
Delicious! Everyone wanted the recipe.
Jan 14, 2014
Made this for a New Years party. Everyone raved! I added more onion, mushrooms, and a little asparagus. Great!
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!
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