Saute red pepper in olive oil in a skillet over medium-high heat for 4 to 5 minutes and set aside.
Beat 6 of the eggs with the parmesan cheese, dill, pepper and basil and set aside.
Cover bottom of spring form pan with foil, crimp around edges, and place onto baking sheet. Coat the foil with non-stick cooking spray.
Use one package of the crescent rolls and press into the bottom of the lined spring form pan.
Build Torte: Layer half each of ham, bratwurst, cheeses, olive tapenade, red peppers,and 2 of the beaten eggs poured over. Repeat all layers with 2 more beaten eggs poured on top. Roll out remaining dough to size of pan, place on top,
Beat the remaining egg and brush the top dough of the torte. Bake 65 minutes.
Let cool about 10 minutes before serving, I prefer warm, but also good cold if that's your thing! Serve with sweet hot mustard as a dip and extra olive tapenade.