Shelly's Recipe

BREAKFAST TORTE

Category: Breakfast Casseroles

2 sheet frozen puff pastry, thawed according to package directions
8 large eggs plus 1 for brushing dough before baking
16 oz sliced mushrooms, cook with salt and juice of 1/2 lemon
1 large roasted red pepper, skinned and julienned
1 lb spinach, cook just until soft with 1/4 cup grated onion and sprinkle of nutmeg, drain after cooking
1 bunch asparagus, break off ends and cut into 1 inch pieces diagonally
8 oz sliced Swiss cheese

Soft scramble 8 eggs. In a 10 inch round pan (3 inch high), for 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 and brush on dough to give an even brown shine to the top. Bake at 350 for 1 hour. (After 45 minutes, check pie with knife in the middle, it should be firm but not watery.) NOTE: Also good with a layer of chopped bacon or cooked sausage.