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 |