This recipe comes from the Silver Spoon cookbook - Italy's version of the Joy of Cooking. It is pretty much my go-to cookbook, along with anything by Jamie Oliver.
Here is the original recipe from the cookbook if you want to follow it directly. I make it in a deep dish pie plate rather than a "rectangular mold", use whatever bread is on hand, use basil rather than oregano and aged cheddar instead of the romano. Otherwise, I stick to the original recipe and technique - awesome in its simplicity!
The veggies are all straight from my garden. The scallions I used were unusually large ... maybe I should have harvested them earlier. I used extra greens from another and included the sliced bulbs.
I have made this many times and should point out that fresh bread is the easiest to form a crust with. I had a several-days-old Italian loaf that was perfectly fine in the finished product, but a bit crumbly when trying to put it all together. I removed the crust before slicing ...
After greasing the dish with butter, add the bread slices and flatten them a bit. Then top with the sauteed scallions.
I used a combination of Black Krim and Red Brandywine tomatoes. The Black Krim are usually purplish-brown when ripe - this year, they are greenish-orange for some reason. Not sure what's going on, but they are unbelievably sweet and tasty. After a layer of basil leaves, I layered the tomatoes by colour just for fun ... you can't see the tomatoes when the top crust goes on.
Cover with more bread slices, then the egg/milk mixture. Top with your choice of cheese and bake for about 30 minutes.