Temps de cuisson: 15 mn Portions: 6
1 tablespoon Olive oil to grease dish
4 tablespoons Sun dried tomato pesto
16 oz fresh mozzarella, thinly sliced
2 big tomatoes, thinly sliced and pulp removed
1 lb Baby spinach leaves
6 slices of white or wheat toasting bread
6 thin slices of prosciutto
5 eggs, beaten
1 cup half-and-half
1 pinch salt, pepper and ground nutmeg
1/2 cup Fresh oregano and parsley
Grease a deep oven dish (about 3 to 4 " deep, 10x8) with the olive oil. Spread a small amount of sun-dried tomato pesto onto the 6 slices of bread. Lay 3 slices of bread, covering completely the bottom of the dish, then add one layer of thinly sliced fresh mozzarella cheese, one layer of thin tomato slices (without the pulp), season with salt and pepper, add one layer of baby spinach leaves, lay 3 slices of prosciutto and cover with one layer of thinly sliced fresh mozzarella cheese. Lay again 3 slices of bread, mozzarella, tomato, season, baby spinach leaves, 3 slices of prosciutto and mozzarella cheese.
In a bowl, beat 5 eggs together, season with salt, pepper and a pinch of nutmeg, and add 1 cup of half-and-half. Pour the egg mixture in the dish and cook in a pre-heated oven at 400 F, for about 50 minutes, or until the mozzarella cheese is browning. Let the pie cool down a bit (about 20 mn) and cut into 6 equal pieces. Serve with slices of cantaloupe and sprinkle with fresh oregano and parsley.
This dish can be prepared the night before. In that case, you can build the pie, without the egg mixture and keep it overnight in the refrigerator. The next morning, you just have to prepare and pour the egg mixture on it and bake in the oven. It can be kept up to 2 days and is also excellent reheated.