Advanced

Ham and Cheddar Torta

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Brunch? Serve ham, Cheddar and veggies baked in an easy press-in-the-pan crust.

false

(25 Ratings)

25 Ratings

5 spoons 20%

4 spoons 44%

3 spoons 28%

2 spoons

1 spoons

Member Reviews (3)

abe73dd2-47d4-4c2c-b29a-5f569b465088

Pin It

PREP TIME
20 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
6

1 1/3: cups Original Bisquick® mix

1: can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed

1/3: cup Italian dressing

1 1/2: cups diced cooked ham

1: box (9 oz) Green Giant® frozen cut broccoli, thawed, drained

1: cup shredded Cheddar cheese (4 oz)

1: cup milk

2: tablespoons Original Bisquick® mix

3: eggs, slightly beaten

Save $$$ on your favorite brands

1 Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.
2 Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.
3 Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 430

(Calories from Fat 170),

Total Fat 19g

(Saturated Fat 8g,
Trans Fat 1 1/2g),

Cholesterol 150mg;
Sodium 1160mg;
Total Carbohydrate 39g

(Dietary Fiber 5g,
Sugars 5g),

Protein 26g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 15.00%;
Calcium 25.00%;
Iron 25.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 3 Reviews View All

Posted 12/28/2011 3:06:19 PM REPORT ABUSE evk0109 said:

Rating:

Great crust loaded with fiber! I substituted what I had on hand: four-cheese Mexican cheese blend instead of cheddar, fresh broccoli instead of frozen, and added olive oil when I ran short of Italian salad dressing. I also used my Pampered Chef deep dish pie pan because I don't have a springform pan. It turned out great!

This reply was: Helpful Inspiring

Posted 12/13/2009 9:05:57 AM REPORT ABUSE adturnbull said:

Rating:

The meal is very good. But the "per serving" information isn't much help. The recipe says it makes "6-8 servings." Well, which is it? Six? Or eight? Because the nutrition information is "per serving" and if we don't know whether it is based upon 6 total servings or 8 total servings, then the "per serving" information is pretty much useless.

This reply was: Helpful Inspiring

Posted 2/24/2008 5:49:50 PM REPORT ABUSE ShopDotCom said:

Rating:

The crust adds a nice flavor twist to a basic quiche. Next time I'll make the crust a bit thinner than I did this time. I didn't use the springform pan so the sides weren't as high as they should have been.

This reply was: Helpful Inspiring