Snazzy Summer Quiche

I made a quiche.  It was bangin.  Everybody said so.  Here's how I did it.

1. Break 1/2 a loaf of stale bread into 1/2-inch chunks (3 or 4 cups' worth).
2. Chop 2 zucchini, 1/2 a medium onion, 2 cups tomatoes, 3 cloves garlic.
3. Mix bread and veggies, salt and pepper them, and dump them into two greased baking dishes (about 8-inch diameter/square).
4. Distribute 1 total cup of shredded sharp cheddar over the dishes (so 1/2 cup per dish).
5. In a bowl, whisk together 9 eggs, 2 cups milk or half & half, and 1/4-to-1/2 cup of herbed chevre (goat cheese) until there are no large lumps and eggs are combined.
6. Add salt and pepper, about 1/2 teaspoon each of dried thyme and dill, and two shakes of ground mustard, then whisk.
7. Pour the egg mixture over the dishes, trying to get all the ingredients moist (if you don't hit it all with the pour, then wash your hands, press those babies all up in your quiches until all of the bread is eggy, scrape the cheese off your hands, and wash again).
8. Bake at 350 degrees for about half an hour, or until the centers are set/firm.

HOLY COW.  Bangin, I say.