Brunch Pie
½ cup chopped kalamata olives
½ cup chopped Roma tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped red onion
½ cup chopped mushrooms
3 cloves garlic, minced
½ cup chopped marinated artichoke hearts
½ cup shredded sharp cheddar cheese
½ cup shredded gouda cheese
½ pound bacon, diced
½ teaspoon basil
½ teaspoon oregano
½ teaspoon thyme
4 large eggs
½ cup half and half
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
10 sheets frozen phyllo dough, thawed
Cook diced bacon in a skillet over medium high heat until crisp. Drain and set aside.
Mix the kalamata olives, tomatoes, green onion, red onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in cooked bacon, basil, oregano, thyme and both cheeses and set aside. Meanwhile in another bowl whisk the eggs, half and half and salt and pepper together.
Lightly brush a 10 inch pie dish with melted butter. Place 1 phyllo sheet in the pie dish and brush with butter, continue to layer the remaining 5 phyllo sheet in the dish, brushing each with butter before adding the next. Trim phyllo sheets to over hang the edges of the pie dish approximately 1 inch.
Spread the olive, bacon mixture evenly in the phyllo-lined pie dish, then cover with the egg mixture. Layer the mixture with the remaining 4 phyllo sheets, brushing each piece with butter before adding the next. Trim sheets evenly with pie dish then seal top and bottom sheets together crimping with fork.
Bake at 350 degrees until the top is golden and knife inserted in the middle comes out clean, about 1 hour. Allow to rest 10 minutes before slicing.