Directions

Preheat oven to 325 degrees F. Blanch artichokes in lightly salted boiling water for one minute. Drain and set aside.

Remove the stem core and dice the bell peppers. Dice the zucchini. Thinly slice the green onions. Heat a large skillet over medium high heat. Add the olive oil and garlic. Stir until fragrant. Add the green onions to the skillet, stir to coat. Add oregano, a pinch of salt and white pepper, and a pinch of ground nutmeg. Add the artichokes, bell peppers and zucchini. Cook the vegetables about 4 minutes until slightly softened. Turn of the heat and set aside.It may be made ahead to this point and refrigerated up to 2 days.

At serving time. Butter the bottom and sides of an 8 inch glass or ceramic shallow baking dish or pie pan. Dust it with the breadcrumbs, shaking out excess. Break the eggs into a bowl and whisk in the half and half and flour. Whisk vigorously, until tiny bubbles are suspended in the mixture. Immediately add the cooled vegetables and the Parmesan cheese, and another pinch of salt, mix well. Pour this mixture into the prepared dish.

Set the filled dish into the center of a larger baking pan and fill the larger pan with warm water until it comes about halfway up the sides of the filled dish. Carefully move the pans to the oven and bake about 30 minutes, or until a knife inserted in the center comes out clean. Do not overcook the custard should remain tender and barely hold together. Serve warm or at room temperature.