Southern Vegetable Pie

  • 1/4 cup olive oil
  • 1 small yellow zucchini, diced
  • 1 small green zucchini, diced
  • 1 small red onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 7 large eggs
  • 1 cup heavy whipping cream
  • 1 3/4 teaspoons salt
  • 1 3/4 teaspoons ground black pepper
  • 1 1/2 loafs day old french bread
  • 2 cups grated swiss cheese
  • 12 oz cream cheese diced

 

1. Preheat oven to 350. Butter a 13 x 9 x 2-inch, or larger, glass baking dish.

2. Heat olive oil in a large, heavy pot over medium high heat. Add the red onion and sauté for two minutes. Add the zucchini, peppers, garlic and thyme and sauté until vegetables are crisp tender, about 15 minutes. Mix in the mushrooms and then briefly cool the vegetable mix.

3. Whisk together the eggs, whipping cream, salt and pepper in a large bowl. Stir in the bread cubes, swiss cheese and cream cheese, then the vegetables.

4. Pour into the prepared baking dish. Bake until egg mixture is beginning to brown on top and bubbling at edges, about 45 minutes. Let stand 10 minutes.