Cheddar Veggie Torte

I hope everyone had a wonderful weekend. One of my best friends Tara came to visit me for a brief but wonderful overnight stay. We have been friends since 7th grade when we both lived in NY. She moved to Florida shortly after we became close but time nor distance has ever stood between us. I came to Florida years after & we now just live 2 1/2 hours away. 

We had a great time, laughing & catching up. We enjoyed ~ an afternoon in my quaint little downtown, sipping on Blue Moon at a sidewalk cafe ~ Mojitos by the pool as the sun was setting ~ a brisk afternoon walk by the lake ~ a tearjerker chick flick ~ and sharing some time in the kitchen. I knew I wanted to make this recipe for Tara's visit as soon as I saw it. 

Perfect for lunch on a Saturday afternoon. Or if you prefer, this makes for a nice breakfast or brunch. Oh heck, dinner too! It's good anytime. I will definitely be making it again!!!!! 

It's loaded with lots of veggies. With only 4 eggs, it's more like a torte than a quiche. And with a multi grain cracker crust, it's simply delicious!

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 onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
8 oz spreadable garlic & herb cream cheese
4 eggs, lightly beaten
2 tblsp crumbled cooked bacon (I used turkey bacon)
2 tblsp grated Parmesan cheese
2 fresh basil leaves, thinly sliced (I used dried basil)

In a small bowl, combine cracker crumbs & 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 & 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. Garnish with basil. Serve warm or chilled. Refrigerate leftovers.

{My Thoughts}

You can substitute whatever veggies you prefer. This is best at room temp so let sit for a bit when out of oven. To re-heat leftovers from the fridge, just place a slice in the microwave for no more than 30 seconds to get the chill out.

{Click Here to Print Recipe}

For more Tempt My Tummy Tuesdays Please Visit Lisa at Blessed with Grace!