Holiday Brunch Torte Recipe 425 Recipes

BRUNCH TORTE OF EGG, POTATO AND HAM

Steps:

• Preheat oven to 375º F

HOLIDAY BRUNCH TORTE RECIPE - (4.2/5)

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes. Preheat oven to 375°F. Place cookie sheet in oven to heat. Prepare pie crust according to package directions for two-crust pie using a 9-inch springform pan or 10-inch deep dish pie pan. Press 1 crust in bottom and up sides of pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes, and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture. Place torte on preheated cookie sheet. Bake 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated. Torte can be covered and refrigerated overnight before baking. Bake at 375° for 55 to 70 minutes or until crust is golden brown and filling is thoroughly heated.

ITALIAN BRUNCH TORTE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10 to 15 minutes or until set. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough. Bake, uncovered, 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.