3 tbsp. olive oil
1 lg. onion, sliced
3 cloves garlic, minced
3 summer squash, sliced 1/4" thick
3 zucchini, sliced 1/4" thick
2 c. grated Swiss cheese
1 red, yellow & green pepper, seeds removed & cut 1/4" wide strips
8 oz. fresh mushrooms, sliced
6 lg. eggs
1/4 c. heavy cream
2 tsp. salt & pepper
2 c. stale French bread, cut into 1/2" cubes
8 oz. cream cheese

Preheat oven to 350 degrees. Grease bottom and sides of 10" springform pan. Heat oil in large pot. Add onion, garlic, squash, zucchini, peppers and mushrooms. Saute, stirring and tossing vegetables occasionally, until crisp tender, 15 to 20 minutes. While vegetables are cooking, whisk eggs and cream together in large mixing bowl. Season with salt and pepper. Stir in bread, cream cheese and Swiss cheese. Add vegetables to egg mixture and stir until well combined. Pour into pan and pack mixture tightly. Bake until firm, about 1 hour. If the top gets to brown, cover with foil. Serves 8. Serve hot or cold.