Cheddar-Veggie Appetizer Torte

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Cheddar-Veggie Appetizer Torte
Prep Time
25 min
Cook Time
30 min
16 servings
Recipe by: Taste of Home

The wedges are easy to eat as finger food, plus it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin


  • 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


Serving Size
1 serving
17 g
  Saturated Fat
9 g
86 mg
509 mg
16 g
Dietary Fiber
1 g
8 g

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!

Filed Under: Appetizer

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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