Mediterranean Egg Casserole *

1 can artichoke hearts, drained and roughly chopped
1 tomato, chopped
1/2 yellow onion, chopped
1 cup parsley leaves, roughly chopped
1 tsp dried mint leaves
1 1/3/ cup crumbled feta cheese
1/2 cup grated parmesan cheese
6 slices bread, toasted and cut into 1/2 inch pieces
1 cup milk
1 cup heavy cream
7 eggs
1/2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp paprika
1/4 tsp cayenne pepper
salt and pepper, to taste

Preheat oven to 375.  Mix artichokes, tomato, onion, parsley, mint, feta and parmesan.  Set aside.  Take cut toast pieces and place in a large bowl.  In a separate bowl, whisk together milk, heavy cream, eggs, baking powder, nutmeg, paprika, cayenne and salt and pepper.  Pour milk-egg mixture into the bread bowl.  Mix in the vegetable cheese mixture.  Combine well.  Transfer to a 13x9 pan sprayed with non stick cooking spray.  Bake at 375 for 30-35 minutes or until knife inserted in center comes out clean.