1medium ripe tomatosliced (place slices on paper towel to remove excess juice)
½cupcheeseyour choice
2eggslightly beaten
1cupmilk
pinchnutmeg
salt & pepper
Instructions
Preheat oven to 350 degrees.
Lightly coat a 9 inch pie pan (or cake pan) with oil. Brush phyllo sheets with 2 Tbsp. olive oil (may need slightly more or less oil) and place in pan, one at a time. When finished, press crust lightly into pan and trim any excess around edges.
Heat remaining 1 Tbsp. olive oil in skillet or non-stick pan over medium heat. Add onions, garlic and mushrooms and sauté until tender about 5-10 minutes. Add drained spinach and toss with other veggies. Heat thoroughly.
Combine eggs, milk and nutmeg in a separate bowl, set aside.
Sprinkle cheese into prepared crust then top with spinach mixture. Arrange sliced tomatoes over the top then pour egg mixture over all. Sprinkle with salt & pepper to taste.
Place pie on a baking sheet and cook about 30-40 minutes or until center is set.
Serve immediately. Store leftovers in refrigerator.