This delicious and hearty Italian Brunch Torte is a showstopper, layered with savory deli meats, roasted red peppers, fresh vegetables, and a cheesy egg filling. It’s the perfect centerpiece for a weekend brunch or holiday gathering!
Every time I make this Italian Brunch Torte, it’s like the entire family gathers at the kitchen table a little faster. My husband loves how filling it is, and the kids can’t resist the cheesy layers. The combination of flavors reminds us of our favorite Italian deli, but it’s baked right in the comfort of our home. Over the years, this recipe has become a special go-to for when we want to make breakfast feel extra indulgent.
Why This Savory Italian Brunch Torte?
- Layered Italian Flavors: From the salty richness of ham and salami to the gooey provolone and sweet roasted red peppers, this torte is a beautiful marriage of flavors.
- Perfect for Brunch: With its mix of eggs, cheese, and veggies, it’s a complete meal in one slice. It’s filling but elegant, making it perfect for brunch gatherings.
- Customizable Layers: You can easily swap in different deli meats, cheeses, or veggies depending on your preference, making this dish versatile for any taste.
Ingredients
- 2 tubes refrigerated crescent rolls (225 grams each / 8 oz each), divided
- 1 teaspoon olive oil (5 grams / 0.18 oz)
- 170 grams fresh baby spinach (6 oz)
- 1 cup sliced fresh mushrooms (70 grams / 2.5 oz)
- 7 large eggs, divided
- 1 cup grated Parmesan cheese (90 grams / 3.17 oz)
- 2 teaspoons Italian seasoning (4 grams / 0.14 oz)
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham (225 grams)
- 1/2 pound thinly sliced hard salami (225 grams)
- 1/2 pound sliced provolone cheese (225 grams)
- 2 jars roasted sweet red peppers
(680 grams total / 24 oz), drained, sliced, and patted dry
Directions
- Prep the Pan and Dough: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap it with heavy-duty foil to prevent leakage. Unroll one tube of crescent dough, separating it into triangles. Press the dough into the bottom of the pan to form a crust, sealing the seams tightly. Bake the crust for 10-15 minutes, or until it is set.
- Cook the Veggies: In a large skillet, heat the olive oil over medium-high heat. Add the spinach and mushrooms, cooking until the mushrooms soften and release their juices. Drain the mixture well by blotting with paper towels.
- Prepare the Egg Mixture: In a large bowl, whisk together 6 of the eggs, Parmesan cheese, Italian seasoning, and pepper.
- Layer the Torte: Start assembling the torte by layering half of the ham, salami, provolone cheese, roasted red peppers, and spinach-mushroom mixture on top of the baked crust. Pour half of the egg mixture over these layers. Repeat with the remaining ingredients and top with the rest of the egg mixture.
- Top with Dough: On a clean work surface, unroll the second tube of crescent dough, separate it into triangles, and press them together to form a circle. Place this dough on top of the torte and seal the edges. Whisk the remaining egg and brush it over the top for a golden finish.
- Bake: Bake the torte, uncovered, for 1 to 1 1/4 hours or until a thermometer inserted into the center reads 160°F (71°C). If the top is browning too quickly, cover it loosely with foil during the last 20-30 minutes of baking.
- Cool and Serve: Once baked, run a knife along the edges to loosen the sides, then remove the rim of the springform pan. Let the torte rest for 20 minutes before slicing and serving.
Notes
- Ingredient Swaps: Feel free to swap the deli meats for turkey or chicken for a lighter version. You could also use mozzarella or Swiss cheese in place of provolone.
- Make Ahead: This torte can be made ahead of time and reheated in the oven the next day. It tastes just as delicious after resting!
- Vegetarian Option: Skip the meats and add extra veggies like roasted zucchini or eggplant to make a satisfying vegetarian version.
- Cooking Tip: Make sure to drain the spinach and mushrooms well to prevent excess moisture from making the torte soggy.
