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["Lightly grease 8"" springform pan.", "Roll out 3/4 pastry 1/4"" thick and line bottom and sides of pan.", "Keep remaining pastry refrigerated.", "Heat oil and butter in large skillet.", "Add in spinach and garlic and saute/fry 2 to 3 min.", "Season to taste with nutmeg, salt and pepper.", "Remove from skillet.", "Add in red peppers to skillet and saute/fry briefly.", "Remove from heat and set aside.", "For omelets: Lightly beat Large eggs, herbs and salt to taste.", "In 7"" to 8"" skillet over medium heat, add in 1 Tbsp.", "butter and shake so butter coats bottom proportionately.", "Pour in 1/2 egg mix and stir briefly.", "As Large eggs start to set, lift edges so liquid can run under.", "When Large eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto hot plate.", "Repeat with remaining butter and egg mix.", "To Assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.", "Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham and all red peppers.", "Repeat layering in reverse order, using remaining ingredients.", "Roll remaining pastry 1/4"" thick.", "Cut out 8"" circle.", "Place over omelet and seal well to pastry lining by pinching with fingers.", "With tip of knife, draw number of slices desired directly on pastry or possibly decorate with scraps of pastry.", "Brush with beaten egg.", "Place pan on baking sheet and bake till golden, about 70 to 75 min.", "Cold slightly.", "Release from pan and serve tourte hot, slicing with sharp, thin knife.", "6 to 8 servings."]
