pastry for a single 9-inch (23 cm) pie
cooking oil spray
6 green onions, chopped
6 slices deli ham, cut into thin strips
1/2 cup (125 mL) shredded Swiss cheese
3 medium plum tomatoes, cut into 1/4-inch (5 mm) slices
2 cups (500 mL) milk
1/4 teaspoon (1 mL) cayenne pepper
1/4 teaspoon (1 mL) salt
pinch of grated nutmeg
Line a 9-inch (23 cm) pie plate with pastry; fold edges under and crimp or flute. Prick pastry all over with a fork; place on a baking sheet and bake in a 400°F (200°C) oven for 8 minutes, or until crust appears dry. Cool on a wire rack.
Lightly coat a non-stick skillet with cooking spray and place over medium heat. When pan is hot, add diced onions and ham. Cook, stirring frequently, for 5 minutes, or until ham is browned and onions are tender. Remove from heat.
Sprinkle shredded cheese over bottom of pie crust. Spread ham-and-green onion mixture evenly over cheese. Top with tomato slices.
In a mixing bowl, whisk eggs lightly. Add milk, cayenne, salt and nutmeg; whisk until well blended; pour over tomatoes. Bake at 400°F (200°C) for 20 minutes. Reduce heat and bake at 325°F (160°C) for 35 to 40 minutes more, or until a knife inserted near centre comes out clean.
Let cool for 15 minutes before cutting into wedges. Makes 6 servings.