Cheddar-Veggie Appetizer Torte Recipe

5 17 19
Cheddar-Veggie Appetizer Torte Recipe
Cheddar-Veggie Appetizer Torte Recipe photo by Taste of Home
Publisher Photo

Cheddar-Veggie Appetizer Torte Recipe

Read Reviews
5 17 19
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

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. Yield: 16 servings.
Originally published as Cheddar-Veggie Appetizer Torte in Country Woman August/September 2007, p27

Nutritional Facts

1 slice: 175 calories, 15g fat (8g saturated fat), 81mg cholesterol, 244mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 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
  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

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Reviews forCheddar-Veggie Appetizer Torte

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mamamarie User ID: 568814 266096
Reviewed 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."

MY REVIEW
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."

MY REVIEW
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!"

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

"Delicious! Everyone wanted the recipe."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
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!!"

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