Quiche-Frittata from the Bakery Lane Soup Bowl Cookbook

¾ c. chopped green pepper

¾ c. chopped onion

1 ½ c. sliced mushrooms

1 ½ c. chopped zucchini

1 lg. clove garlic, minced

3 T. oil

6 eggs, beaten

¼ c. light cream

1 lb. cream cheese, diced

1 ½ c. shredded cheddar cheese

2 c. cubed bread

1 tsp. salt

¼ tsp pepper

Saute vegetables and garlic in oil until zucchini is tender crisp. Cool slightly, cover and refrigerate if using the next day.

Beat eggs with cream. Fold in vegetables, cheeses, bread and salt and pepper. Mix well. Pour into a greased 10” spring form pan and bake in pre-heated 350 degree oven for 1 hour or until set in center. Cool 10 minutes before cutting.

Recipe says it serves 8, but with other dishes it can easily serve 10-12.