Step 1

Preheat oven to 350° F.

Step 2

Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.

Step 3

Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside.

Step 4

Unroll refrigerated pie crust and press into 9-inch pie pan. Set aside.

Step 5

Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.

Step 6

Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).

Step 7

Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.

Step 8

Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.