Breakfast Recipe of Bountiful Vegetable Pie

This Bountiful Vegetable Pie is one of those wonderful recipes that is tasty and has a beautiful presentation.  Because of all the many vegetables that make up this recipe, and the chopping required, you do need to allow adequate prep time.  Although I make this dish year-around, you can imagine how good vegies right out of your garden are in this recipe.

You can vary the ingredients based on both what your vegetable preference are, but also what type of bread you like. Don’t be afraid to experiment.

1 lg red onion, thinly sliced

4 medium yellow squash and 2 medium zucchini,  cut into 1/4 inch slices

1 red, yellow, and green bell peppers, cut into 1/4 inch strips

8 oz. fresh mushrooms, sliced

4 garlic cloves, minced

1/4 cup extra-virgin olive oil

6 eggs

1/4 cup heavy cream

2 teaspoons salt & freshly ground pepper

10 oz. Swiss Cheese, shredded

8 oz. cream cheese, cubed

2 cups dry French bread, cubes

Scallions, chopped, to taste

Saute’ the onion, squash, zucchini, bell peppers, mushrooms, and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes, until vegies are tender-crisp.  Whisk the eggs, heavy cream, salt and pepper in a bowl until blended.  Stir in the Swiss cheese, cream cheese and bread cubes,.

Add the sauteed vegies to the egg mixture and mix well.  Spoon the egg mixture into the spring form pan, packing it tightly.  Place the spring form pan on a baking sheet, lined with tin foil.  Bake 1 hour or until firm to the touch, puffed, and golden brown.  Cover with foil if necessary to prevent over browning.  Sprinkle with scallions and cut into wedges.  Serve hot, at room temperature or chilled.