3 Italian plum tomatoes, peeled, seeded and sliced
4 fresh basil leaves, snipped
125 mL (1/2 cup) pine nuts, toasted
Directions
Preheat oven to 180°C (350°F).
Place eggs, cream, salt, cayenne pepper, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.
Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.
Pour the egg mixture over the vegetables.
Bake for 30 minutes or until set.
Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.