1/2 c. good deli olives
3 tbsp. olive oil
1 large Spanish onion, thinly sliced
3 cloves garlic, minced
3 medium yellow summer squash, sliced 1/4-inch thick
3 medium zucchini, sliced 1/4-inch thick
1 each red, yellow, and green bell pepper, seeded and cut in 1/4-inch strips
8 oz. fresh mushrooms, sliced
6 large eggs
1/4 c. heavy cream
2 tsp. salt
2 tsp. freshly ground black pepper
2 c. stale French bread cubes (1/2-inch pieces)
2 c. grated Swiss cheese
Preheat
the oven to 350 degrees. Grease the bottom and sides of a 10-inch
spring form pan. Heat the oil in a large pan over medium high heat.
Add the onion, garlic, summer squash, zucchini, peppers, and mushrooms;
sauté, stirring and tossing the vegetables occasionally, until
tender-crisp, about 10-15 minutes. While the vegetables are cooking,
whisk together the eggs and cream in a large mixing bowl. Season with
salt and pepper. Stir in the bread, cream cheese, and Swiss cheese.
Add the sautéed vegetables to the egg mixture and stir until well
combined. Pour into the prepared pan and pack the mixture tightly.
Place the pan on a baking sheet to catch any leaks. Bake the torte
until firm to the touch, puffed and golden brown, about 1 hour. If top
of torte is getting too brown, cover with foil and continue baking.
Serve the torte hot, at room temperature, or cold. It can be reheated
in a 350-degree oven until warmed through, about 15 minutes. Makes 8
servings.
