Vegetable Torta with Fresh Basil
Serves 8, made in 10" springform pan and cut in wedges like a pie.

Ingredients:
1/4 cup olive oil
1 large yellow onion, chopped
8 ounces fresh mushrooms, sliced
2 zucchini, sliced 1/4" thick
2 yellow squash, sliced 1/4" thick
1 red bell pepper, cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
6 large eggs
1/4 cup 1/2 and 1/2
3 Tbsp. chopped fresh basil
salt and pepper
3 cups day old bread, cut in cubes
1 8-ounce pkg. of light cream cheese, cut into chunks
2 cups swiss cheese, shredded

Preheat oven to 350 degrees. Brush bottom and sides of springform pan with
oil. To prevent leaking, wrap the outside of the pan with aluminum foil.

In large skillet, heat the olive oil over medium heat. Add the vegetables
and saute until tender, about 15 minutes. While the veggies are cooking,
whisk together the eggs, half-and-half, and basil. Season with salt and
pepper. Stir in the bread cubes and cheeses.

Add the sauteed veggies to the bread mixture and stir to combine. Transfer
to the springform and pack the mixture tightly into the pan (press into
the mold). Place the pan on a baking sheet.

Bake for one hour until firm to the touch, puffed and golden brown. Serve
warm or cool to room temperature. Cover and refrigerate.