| 8 x eggs | | 2 cup half-and-half or light cream | | 2 12 cup Italian bread cubes | | 1/2 cup onion, finely chopped | | 1/2 cup green or red sweet pepper, finely chopped | | 1 tbl cooking oil | | 1/2 med zucchini, halved lengthwise sliced | | 1/4 cup crimini shiitake or button mushrooms, sliced | | 1/4 tsp salt | | 1/8 tsp pepper | | 1/8 tsp dried oregano, crushed | | 1/8 tsp dried basil, crushed | | 2 x cooked artichoke hearts, quartered | | (you can use canned or thawed frozen) | | 2 cup Gruyere cheese, 8 oz shredded | | 1 cup cheddar cheese, 4 oz shredded |
| | In a large bowl, whisk eggs and cream together till combined. | | Add bread cubes. | | Cover and chill 1 hour. | | In a medium skillet , cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown. | | Add the zucchini and mushrooms ; cook till zucchini is just crisp-tender. | | Remove from heat. | | Stir in salt , pepper, oregano and basil . | | Stir into eggs with the artichoke hearts , shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese. | | Pour into a 2-quart square (8x8x2-inch) baking dish. | | Sprinkle with the remaining 1/2 cup cheddar cheese . | | Bake in a 325 oven for 55 minutes or till mixture appears set when you shake it gently. | | Remove from oven. | | Let stand for 5 to 10 minutes. | | Makes 6 servings. |
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