Southern Vegetable Pie - cooking recipe

Ingredients

1/4 cup olive oil
12 ounces zucchini, cut into 1/4 inch-thick slices (about 3)
1 large red onion, thinly sliced
8 ounces mushrooms, sliced
1 red bell pepper, seeded,thinly sliced
1 yellow bell pepper, seeded,thinly sliced
1 green bell pepper, seeded,thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
6 large eggs
1/2 cup whipping cream
1 3/4 teaspoons salt
1 3/4 teaspoons ground black pepper
4 cups day-old crustless French bread, 1/2 inch cubes
2 cups packed grated swiss cheese (about 8 ounces)
1 (8 ounce) package chilled cream cheese, diced

Preparation

Preheat oven to 350.
Butter 13x9x2-inch glass baking dish.
Heat olive oil in heavy large pot over medium-high heat.
Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme and saute until vegetables are just crisp-tender, about 15 minutes.
Cool briefly.
Whisk eggs, whipping cream, salt and pepper in large bowl to blend.
Stir in bread cubes, Swiss cheese, cream cheese, then vegetables.
Pour into prepared baking dish.
Bake until egg mixture is brown on top and bubbling around the edges, about 45 minutes.
Let stand 10 minutes.
Cut into squares and serve warm.