Seasonal Vegetable Torta

Technology definitely helps to indulge gastronomic senses through the ability to share beautiful photos of dishes and tips and tricks to spruce up cooking. Browsing the internet, I came across these gorgeous photos of a sort of crustless quiche baked in a smaller springform with a height that displays the marbelization of the colorful summer vegetables used. The ingredient list was not so demanding (as in cost, aside from the cheese, and easily accessible) and could be substituted for other seasonal vegetables.

When putting together the actual torta, I used milk instead of heavy cream. I also opted to roast red peppers myself to intensify the sweetness of the red pepper and add a hint of smokiness. After the vegetables finished sauteing, I put them in a strainer to drain off extra liquid instead of using a slotted spoon to remove as much excess water as possible. While baking, the top of the torta puffed and browned more than in the photo of the original recipe, but I am not sure how much the change in milk fat content in the egg mixture affected the texture or because it was being baked in a glorified toaster oven. In any case, the resulting vegetable torta was just as pretty as well as light, savory, and delicious hot or cold. It was great as a side or a snack. A big slice could do as a main course. I am tempted to try this recipe again with asparagus tips and more leafy greens.

Vegetable marbelization
Summer Vegetable Torta (adapted)

3 tbsp olive oil
1/2 medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips OR 1 12 oz jar marinated red peppers,
drained and cut into 1/4 inch wide strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded Gruyère

Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables are just tender, about 10 minutes. Put sauteed vegetables in strainer to drain of excess liquid.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combined (it's okay if it's a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Add sauteed vegetables to egg mixture, then add drained marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2 - 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.

Serves 8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber.