Cheddar-Veggie Appetizer Torte
The wedges are easy to eat as finger food, plus it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Make This Recipe
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 Eggland's Best eggs (large), lightly beaten
- 2 tablespoons crumbled cooked bacon
- 2 tablespoons grated Parmesan cheese
Preparation
Preheat oven to 375°F.
In a small bowl, combine cracker crumbs and butter.
Press onto the bottom of a greased 9-in. springform pan and 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 and pour over vegetable mixture. Sprinkle with Parmesan cheese.
Place springform pan on a baking sheet and bake at 375°F 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
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 247 |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Cholesterol | 86 mg |
| Sodium | 509 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Protein | 8 g |