I made this for a brunch and got rave reviews on it.

3 cloves garlic, minced
3 sweet bell peppers, sliced (red, yellow & orange are pretty)
2 yellow summer squash, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large purple onion, sliced
2 zucchini, thinly sliced
3 Tablespoon olive oil, divided
1/4 cup half & half cream
2 teaspoon ground pepper
1 8-ounce package cream cheese, cubed
6 large eggs
2 to 3 teaspoons salt
8 slices sandwich bread, cubed
2 cups shredded Swiss cheese

Cook garlic, onions and peppers in 1 tablespoon oil in a large skillet until tender. Drain and pat dry; set aside. Cook squash and zucchini in 1 tablespoon oil in skillet until tender. Drain and pat dry; set aside. Cook mushrooms in remaining oil in skillet until tender. Drain and pat dry; set aside. Try to get as much oil off as possible. Whisk together eggs, cream, salt and pepper in a large bowl; stir in vegetables, half of bread cubes, cream cheese, and Swiss cheese. Press remaining bread cubes in bottom of a lightly greased springform pan or a 13" x 9" x 3" pan, and place on a baking sheet. Pour vegetable mixture into pan. Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm