Preheat your oven to 375°F (190°C) and grease a 9-inch springform pan.

Combine crushed multigrain crackers with melted butter in a mixing bowl, press into the bottom of the springform pan to create a crust.

Sprinkle shredded sharp cheddar cheese over the pressed cracker crust.

Sauté chopped zucchini, mushrooms, red onion, and sweet red pepper in olive oil over medium heat for 5-7 minutes.

Whip garlic and herb cream cheese until smooth, gradually mix in eggs until well incorporated.

Layer the sautéed vegetables over the cheddar cheese in the pan.

Pour the cream cheese and egg mixture over the vegetables and top with crumbled bacon if using.

Sprinkle grated Parmesan cheese over the top.

Bake for 30-35 minutes until the center is almost set and the top is bubbling.

Cool in the pan for 10 minutes before slicing and serving warm or chilled.