In a large bowl, whisk eggs and cream together until combined. Add bread cubes. Cover and chill in the refrigerator for 1 hour.
In a medium skillet, cook onion and green or red pepper in cooking oil until vegetables are tender.
Add zucchini and mushrooms; cook just until zucchini is crisp-tender. Remove from heat. Stir in salt, black pepper, oregano, and basil.
Stir into eggs with artichoke hearts, Gruyere cheese and 1/2 cup of the cheddar cheese. Pour into a 8x8x2-inch (2-quart square) baking dish. Sprinkle with the remaining cheddar cheese.
Bake in a 325 degree F oven for 55 minutes or until mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings.
If you like, you can use canned or thawed frozen artichoke hearts.