1 store bought pie crust or homemade

6 Eggland's Best eggs, Large

1 cup milk, half and half, or heavy cream

1/2 cup shredded cheese (like mozzarella)

1/2 cup parmesan

1/4 tsp salt

1/4 tsp pepper

4-5 basil leaves, chopped

1 tsp oregano

1/2 cup diced bell peppers

1/2 cup chopped spinach or kale

1/4 cup chopped onions or green onions

20 cherry tomatoes, halved

1 tbsp olive oil

Pro tip: be sure to place a cookie sheet underneath the pie dish to catch any overflow. For more flavor you can sauté or roast tomatoes before adding to the filling. Leftovers can be stores in the fridge for 4 days or individual slices can be frozen and reheated as needed.