BREAKFAST TORTE
Source of Recipe
Wellshire Inn, 3333 S. Colorado Blvd
List of Ingredients
Makes one 10-inch pie
2 sheets frozen puff pastry, thawed according to package directions
8 large eggs plus 1 for brushing dough before baking
16 ounces sliced mushrooms, cooked with salt and juice of 1/2 lemon
1 large roasted red bell pepper, skinned and julienned
1 pound spinach, cooked just until soft with 1/4 cup grated onion and a sprinkle of nutmeg (drain after cooking)
1 bunch asparagus, break off ends and cut into 1-inch pieces diagonally
8 ounces sliced Swiss cheese
Recipe
Soft scramble the eight eggs. In a 10-inch round pan (3-inches high), form one layer of pie dough, shaping the edges to fit. On top of this, layer half of the scrambled egg mixture.
Layer vegetables next, keeping like vegetables together, forming definite color layers. Sprinkle with cheese and fold second layer of dough on top.
Lightly beat reserved egg. Brush dough with the reserved egg to give an even brown shine to the top.
Bake at 350 degrees for one hour. (After 45 minutes, check pie with knife in the middle; it should be firm not watery.)
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