Brunch torte

By mhyde

Ingredients

• 3 packages crescent rolls
• 6 oz spinach
• 1 cup mushrooms fresh sliced
• 1 tsp olive oil
• 7 eggs
• 1 cup grated parmesan
• 2 tsp Italian seasoning
• 1/8 tsp pepper
• 1/2 lb thinly sliced ham, hard salami, provolone
• 2 jars roasted peppers, draind sliced

Preparation

Step 1

Wrap a 9" springform pan in two layers of heavy duty foil. Put on baking sheet.
Seperate on package of crescent rolls into 8 triangles and press onto bottom of prepared pan. Bake @350 for 10-15 min to set. In a large skillet cook spinach, mushrooms in oil until spinach is wilted. Place between two papper towels and blot. In a large bowl whisk eggs, parmesan,Italian seasoning and pepper.
Layer prpared crust with half of the ham, salami, provolone, red peppers,spinach-mushroom mixture and egg mixture.
Repeat.
Place remaining crescent rolls over top brush with egg and bake @ 350 for 1 to 1 1/2 hours. Let stand for 20 min before slicing