Summer Vegetable Torta Recipe

Name: Summer Vegetable Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Torta; 3 tbsp olive oil; 1/2 medium onion, chopped; 8 oz mushrooms, sliced; 3 medium zucchini, sliced 1/4 inch thick; 2 red peppers, sliced into 1/4 inch strips; OR; 1 12 oz jar marinated red peppers,; dreained and cut into 1/4 inch wide strips; 8 oz cream cheese, softened; 6 large eggs; 1/4 cup half and half or heavy cream; 2 garlic cloves, minced; 3 tbsp fresh basil, chopped; 1/2 tsp salt; 1/2 tsp pepper; 2 cups shredded swiss cheese; Torta; 3 tbsp olive oil; 1/2 medium onion, chopped; 8 oz mushrooms, sliced; 3 medium zucchini, sliced 1/4 inch thick; 2 red peppers, sliced into 1/4 inch strips; OR; 1 12 oz jar marinated red peppers,; dreained and cut into 1/4 inch wide strips; 8 oz cream cheese, softened; 6 large eggs; 1/4 cup half and half or heavy cream; 2 garlic cloves, minced

Servings: persons

Torta
3 tbsp olive oil
1/2 medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
OR
1 12 oz jar marinated red peppers,
dreained and cut into 1/4 inch wide strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded swiss cheese
Torta
3 tbsp olive oil
1/2 medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
OR
1 12 oz jar marinated red peppers,
dreained and cut into 1/4 inch wide strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded swiss cheese

1
Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.
2
Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables are just tender, about 10 minutes.
3
In a large bowl, beat cream cheese until smooth. Beat in eggs until combined (it's okay if it's a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed vegetables to egg mixture, then add drained marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to combine.
4
Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2 - 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.

1763

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: Torta, 3 tbsp olive oil, 1/2 medium onion, chopped, 8 oz mushrooms, sliced, and more.

Yes, Summer Vegetable Torta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Torta

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