Ingredients
2 medium sweet red peppers, julienned1 medium sweet yellow pepper, julienned1 large red onion, sliced3 tablespoons olive oil, divided3 garlic cloves, minced2 medium yellow summer squash, thinly sliced2 medium zucchini, thinly sliced1/2 pound fresh mushrooms, sliced1 package (8 ounces) cream cheese, softened1/4 cup heavy whipping cream2 teaspoons salt1 teaspoon pepper6 large eggs, room temperature8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided 2 cups shredded Swiss cheese
Preparation
In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside.
Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
