A vegetarian torta is a savory Italian-style baked dish made with layers of vegetables, cheese, and a tender egg-based filling. It makes a wonderful main dish for lunch, dinner, or brunch.

Ingredients
1 refrigerated pie crust or homemade pastry
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, diced
1 cup sliced mushrooms
1 cup fresh spinach
4 large eggs
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
Directions
Prepare the crust: Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and gently press it into the sides.
Cook the vegetables: Heat olive oil in a large skillet. Sauté onion and garlic for 2 minutes. Add zucchini, bell pepper, and mushrooms and cook for 5–7 minutes. Stir in spinach and cook until wilted. Let the vegetables cool slightly.
Make the filling: Whisk together eggs, ricotta, Parmesan, Italian seasoning, salt, and pepper.
Assemble: Spread half of the vegetables over the crust. Sprinkle with half of the mozzarella. Pour in the egg mixture, then top with the remaining vegetables and mozzarella.
Bake: Bake for 35–45 minutes, until the center is set and the top is golden brown.
Rest and serve: Let the torta cool for 10–15 minutes before slicing.

Tip: You can substitute broccoli, roasted tomatoes, asparagus, or eggplant for any of the vegetables. For extra flavor, add fresh basil before serving.

Yield 6 Servings