I was thrilled to be part of this recipe swap and learn how to make Stephanie’s favorite meal, Vegetable Torte.
What I liked about her torte was that it was fairly easy to throw together, you could use any vegetable or other ingredient you had on hand, and it was super tasty. I had to mix up the ingredients a bit, since my family doesn’t eat mushrooms or asparagus, but the crust was exactly the same. This would be perfect for any meal, not just breakfast. It’s hearty and satisfying, and very versatile.
I used broccoli, onion, and garlic as the veggies. Sautee until tender and a bit carmalized. I mixed in a bit of leftover turkey bacon as well. Then, I mixed up 8 eggs in a bowl and stirred them in, and mixed in the ricotta and Parmesan.
Hubby helped me roll out the pastry crust because he is far better than I am at that. Must have something to do with his patience and ability to strive for perfection. Not my strong suits.
After the crusts were rolled out, we placed one in a pie pan, added the filling and topped it with the other crust. Baked for 40 minutes at 350° and allowed to cool for 5 minutes before cutting.