Ingredients for 6 persons:

Olive oil (1 tbsp) - to grease the dish
4 tbsp Sun dried tomato pesto (that you can buy in grocery stores or you can make some by mixing together crushed sun-dried tomatoes, garlic, olive oil, wine vinegar, oregano, basil and salt until it makes a thick paste)
16 oz of fresh mozzarella, thinly sliced
2 big tomatoes, thinly sliced and pulp removed
Baby spinach leaves
6 slices of white or wheat toasting bread
6 thin slices of prosciutto
5 eggs, beaten
1 cup of half-and-half
salt, pepper and ground nutmeg
Cantaloupe
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.