This recipe is absolutely delicious! I like to prep everything before I start, it’s easier that way. Fall is a great time for Southern Vegetable Pie because you can get the freshest vegetables at your favorite farmers’ market.
I love this recipe for brunch, lunch or supper. Yes I said supper, just have never crossed over to the “dinner” thing (unless it’s “Sunday dinner,” of course). This recipe is from my mom’s cousin, Sue, a fabulous cook!
- 1/4 c olive oil
- 12 oz zucchini (3) cut in to 1/4 in thick slices
- 1 large red onion, thinly sliced
- 8 oz mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 green pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 6 large eggs
- 1/2 c whipping cream
- 1 3/4 teaspoon salt
- 1 3/4 teaspoon pepper
- 4 cups 1/2 in cups day-old crustless french bread
- 2 c grated Swiss cheese (8 oz)
- 1 8 oz package cream cheese, chilled and cubed
Preheat oven to 350 degrees. Butter a 9×13 glass baking dish. Heat olive oil in large heavy pot over medium heat. Add zucchini, onion, mushrooms, bell peppers, garlic and thyme. Sauté until veggies are just tender-crisp, about 15 minutes. Cool briefly.
Whisk eggs, whipping cream, salt and pepper in a large bowl to blend. Stir in bread cubes, Swiss cheese and cream cheese, then vegetables. Pour into prepared dish. Bake pie until egg mixture is beginning to brown on top and bubbles at edges, about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.