2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
4 oz. Cheddar cheese, grated
4 eggs, beaten
1/2 cup light cream, Half & Half (or non-dairy cream)
A pinch of nutmeg
A pinch of Old Bay Seasoning
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley 

Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.

Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables. In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.) Press the halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown. Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.

Serves 4 for dinner; 5-6 for lunch. Light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.