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Two Cheese Torte

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Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Mushrooms 1⁄4 Pound, sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry basil leaves 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Blanched almonds 1⁄2 Cup (8 tbs)
  Eggs 3 Large
  Baking mix 1⁄3 Cup (5.33 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Shredded gruyere cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Heat oil in a 10- to 12-inch frying pan over medium heat.
Add onion and stir often until limp, then add mushrooms and stir often for 3 minutes.
Stir in the wine, basil, and pepper; stir frequently until nearly all the liquid is evaporated and mushrooms are lightly browned.
Remove from heat and set aside.
In a blender or food processor, whirl almonds until finely chopped.
Add eggs, baking mix, and milk; whirl until well blended, about 15 seconds.
Pour into a greased 9-inch pie pan.
Spoon onion mixture evenly over batter, then evenly sprinkle with gruyere and parmesan cheeses.
Bake in a 350° oven until top is golden brown and filling jiggles only slightly in center when pan is gently shaken, about 25 minutes.
Let cool 10 minutes, then cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Cheese

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