Italian Brunch Torte - from TOH

Recipe by Bonnie G 2
READY IN: 1hr 50mins
YIELD: 1 Torte




  • Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
  • Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
  • Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
  • In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
  • Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
  • Pour half of egg mixture over top.
  • Repeat layers and top with remaining egg mixture.
  • On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
  • Whisk remaining egg and brush top.
  • Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
  • Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.