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By Doris Schechter

Preheat oven to 350 F. and grease a 10” spring-form pan.
3 tablespoons olive oil to medium
1 large Spanish onion thinly sliced
3 cloves minced garlic
3 summer squash- sliced 1/4″
3 zucchini- sliced 1/4″
I red, 1 yellow and 1 green pepper- 1/4″ strips
8 ounces sliced mushrooms
6 eggs
¼ cup heavy cream
1 teaspoon salt and 1 teaspoon pepper
2 cups stale French bread cubed
8 ounces cream cheese, crumbled
2 cups grated Swiss cheese

Sauté vegetables until crisp and tender-20 minutes. Whisk together liquid ingredients, stir in bread and cheese and add vegetables. Stir to well combined. Pour ingredients pan, pack tightly into spring-form pan and place on baking sheet. Bake until firm-1 hour. If too brown cover with tinfoil.