From Southern Living, which had this to say about it: "This earned our highest rating-it's both delicious and beautiful. A baking sheet will catch any liquid that leaks from the springform pan."
3 cloves garlic, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8-ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2 to 3 teaspoons salt
2 teaspoons freshly ground pepper
8 slices sandwich bread, cubed
1 (8-ounce) package cream cheese, cubed
2 cups (8 ounces) shredded Swiss cheese
Saute first 4 ingredients in 1 tablespoon oil in a large skillet until tender. Drain and pat dry; set aside.
Saute squash and zucchini in 1 tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Saute mushrooms in remaining tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan, and place on a baking sheet. Pour vegetable mixture into pan.
Bake at 325degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm. Yield: 8 servings.