Italian Brunch Torte Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Roll out one sheet of puff pastry and place it on the prepared baking sheet.
• STEP 3.In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
• STEP 4.In a skillet, heat olive oil over medium heat. Add onions and cook until softened.
• STEP 5.Add bell peppers, mushrooms, and spinach to the skillet. Cook until vegetables are tender.
• STEP 6.Spread half of the vegetable mixture over the puff pastry on the baking sheet.
• STEP 7.Pour half of the egg mixture over the vegetables.
• STEP 8.Sprinkle half of the shredded cheese over the eggs.
• STEP 9.Repeat the layers with the remaining vegetables, eggs, and cheese.
• STEP 10.Roll out the second sheet of puff pastry and place it on top of the torte.
• STEP 11.Press the edges of the pastry together to seal the torte.
• STEP 12.Brush the top of the torte with beaten egg for a golden crust.
• STEP 13.Bake in the preheated oven for 25-30 minutes, or until the torte is puffed and golden.
• STEP 14.Allow the torte to cool for a few minutes before slicing and serving.
• STEP 15.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Feel free to customize the vegetable filling with your favorite ingredients.
• You can add cooked bacon or sausage for an extra protein boost.
• Serve the torte with a side salad or fresh fruit for a complete brunch meal.

Storage and Serving

• Italian Brunch Torte can be served warm or at room temperature.
• To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve as a main dish for brunch or as a side dish for lunch or dinner.