Layers of meat, cheese and vegetables are held together with cheesy eggs and sandwiched between a crescent dough crust in this easy yet impressive Italian brunch torte.
Italian Brunch Torte
Updated on Nov. 27, 2024
Sunday brunch is a time-honored tradition. Whether you enjoy a cozy meal for two or a festive large gathering, Sunday brunch recipes are a great way to break from your weekday routine and enjoy a leisurely meal. This is also a fantastic time to try something new and impressive, like an Italian brunch torte.
We call this savory pie a torte, but it’s also known as an Italian torta. It has all the elements of a perfect brunch recipe: cheesy eggs, a flaky pastry crust, and layers of meat, cheese and vegetables. But if making eggs for a crowd gives you shell-induced nerves, a few simple tips will have you cracking eggs the right way—without fear—in a flash.
Ingredients for Italian Brunch Torte
- Refrigerated crescent rolls: Sure, you can make homemade crescent rolls, but using prepared dough is an excellent shortcut. Instead of shaping the dough into individual rolls, you’ll press the dough together in flat layers to form the torte’s bottom and top crusts.
- Spinach and mushrooms: Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. There are many types of mushrooms, but we recommend sticking with a mild variety for this Italian brunch torte recipe. White button and cremini mushrooms are good options.
- Egg filling: Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torta is flavorful.
- Deli ham: You will layer the deli ham with other meats and cheeses, so it’s best to opt for thinly sliced deli ham rather than a thicker-cut spiral ham.
- Hard salami: Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.
- Provolone cheese: Salty and slightly tangy, sliced provolone cheese adds flavor and a creamy, melty factor. You could substitute sliced mozzarella but not fresh mozzarella—fresh has too much water for this Italian torta recipe.
- Roasted sweet red peppers: Jarred roasted red peppers are a versatile pantry shortcut, but you can also roast peppers yourself if you have fresh bell peppers on hand.
Directions
Step 1: Bake the bottom crust
Preheat the oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles.
Press the dough pieces onto the bottom of the prepared pan to form a crust, sealing the seams well. Bake until set, 10 to 15 minutes.
Step 2: Prepare the spinach mixture
While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.
Step 3: Whisk the egg mixture
In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.
Step 4: Assemble the Italian torta
Layer the crust with half the ham, salami and provolone cheese.
Add half the red peppers and the spinach mixture.
Pour half the egg mixture over top.
Repeat the layers.
Top with the remaining egg mixture.
Step 5: Add the top crust
On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams.
Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.
Step 6: Bake the Italian torta
Bake, uncovered, until a thermometer reads 160°, 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.
Italian Brunch Torte Variations
- Add spice: When cooking the spinach and mushrooms, add a generous pinch of crushed red pepper flakes. Or, sprinkle some pickled peppers (like pickled cherry peppers or pickled jalapeno rings) over the red pepper layer.
- Switch up the greens: For a peppery bite, use baby arugula instead of spinach. It’s just as tender and will cook in a similar amount of time.
- Give it cacio e pepe vibes: Replace half or all the Parmesan cheese with Pecorino Romano, and double the amount of pepper so the eggs taste like cacio e pepe, a classic Italian pasta dish.
- Change up the peppers: There’s no need to stick with red peppers. Jarred roasted yellow peppers are even sweeter than red peppers, contrasting the salty meats. Use them instead of red peppers, or mix the two together.
- Add fresh herbs: Italian seasoning offers a nice mix of flavors, but a few tablespoons chopped fresh chives, basil or parsley would add an even stronger herbal boost.
How to Store Italian Brunch Torte
Italian brunch torte can be stored whole or in slices. To store a large piece, wrap the torte with storage wrap to keep it from drying out. For individual slices, transfer the sliced torte to an airtight container. Either way, store the torte in the refrigerator.
How long does Italian brunch torte last?
Although the crust will soften once refrigerated, leftovers will keep for up to four days in the refrigerator.
Can you freeze Italian brunch torte?
Baked egg dishes like Italian torta freeze surprisingly well. Let the cooked Italian torte cool completely. Then, wrap the torte (whole or in slices) in a layer of storage wrap and aluminum foil to prevent freezer burn. Freeze it for up to three months, and thaw it in the refrigerator overnight before reheating.
How do you reheat an Italian brunch torte?
The main concern when reheating Italian torte is avoiding hard or rubbery eggs, so we recommend microwaving leftovers in short increments to maintain the eggs’ creamy texture. You can also reheat the torte in the oven on a parchment or foil-lined baking sheet. If frozen, let the torte thaw first to minimize reheating times.
Can you make an Italian brunch torte ahead of time?
Italian torta is a multi-step recipe that takes time to make, so you may want to prepare it ahead of time. Once assembled, the torte needs to be baked right away to prevent the eggs from leaking from the sides of the pan or soaking into the bottom crust. However, you can bake the bottom crust a day ahead of time and store it, covered, at room temperature for up to one day. You can also prepare the spinach and egg mixtures ahead of time and store them in separate covered containers in the refrigerator.
Alternatively, you can bake the torte ahead of time and store it in the fridge until you’re ready to serve. To serve it at room temperature, remove it from the refrigerator 30 minutes before serving. You can also reheat it in the oven and serve it warm.
Italian Brunch Torte Tips
What can you serve with an Italian brunch torte?
Italian brunch torte is hearty enough to serve by itself, but you can also make it part of a complete brunch spread. Serve it with fruit salad recipes, light and crisp green salads, or fresh vegetable salads like Caprese salad. Hosting an adult gathering? Don’t forget the mimosas or Irish coffee.
What is the best way to slice Italian brunch torte?
A long, sharp knife like a chef’s knife is the best choice to cut cleanly through the torte’s many layers. The teeth on a serrated knife can snag and tear the layers of meat, and a butter knife or small paring knife doesn’t have the size or honed edge to create clean cuts.
Watch How to Make Italian Brunch Torte
Italian Brunch Torte
Prep Time
50 min
Cook Time
1 hour
Yield
10 servings
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 teaspoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 large eggs, divided use
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Directions
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
- Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half egg mixture over top. Repeat layers; top with remaining egg mixture.
- On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over top.
- Bake, uncovered, until a thermometer reads 160°, 1-1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen side from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts
1 piece: 480 calories, 29g fat (13g saturated fat), 191mg cholesterol, 1674mg sodium, 25g carbohydrate (8g sugars, 0 fiber), 26g protein.
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We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
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