Ingredients:
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3 garlic cloves, minced
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1 large purple onion, sliced
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2 red bell peppers, cut into thin strips
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1 yellow bell pepper, cut into thin strips
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3 tablespoons olive oil, divided
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2 yellow squash, thinly sliced
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2 zucchini, thinly sliced
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1 (8 ounce) package fresh mushrooms, sliced
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6 large eggs
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1/4 cup whipping cream
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2 1/2-3 teaspoons salt
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2 teaspoons fresh ground pepper
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8 slices sandwich bread, cubed
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1 (8 ounce) package cream cheese, cubed
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2 cups shredded Swiss cheese
Directions:
Preheat oven to 325 degrees.
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Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
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Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
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Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
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Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
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Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
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Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.