1) Preheat your oven to 350 F.
2) Using a fork, poke holes in the ready made pie crust. Make sure poke holes along the sides as well so that the crust does not rise.
3) Once ready, place the pie crust in the oven for 10 minutes to par-bake the crust.
4) Remove from the oven after 10 minutes and let cool.
5) Dice 2-3 small potatoes into small cubes.
6) In a skillet over medium heat add 2 Tbsp oil and the cubed potatoes. Fry until golden brown, stirring occasionally, about 5-7 minutes.
7) Remove the potatoes from the oil and set aside.
8) In the same pan, add another tablespoon of oil, 1 chopped onion & 1 tsp ginger garlic paste. Sauté for 2 minutes.
9) Next, add 1 chopped tomato and mix.
10) Add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook for 1 minute.
11) Finally, add 1 chopped green pepper and 2 chopped green chilis.
12) Cook the mixture for an additional 1-2 minutes, then remove from heat.
13) Place the masala mixture in the same bowl as the potatoes and give it a quick mix. Let cool for 15 minutes.
14) Once the mixture is cooled, add in 5 eggs, 1/2 cup heavy cream, 1 tsp salt, 1/2 cup shredded mozzarella cheese, and 2 Tbsp chopped cilantro. Mix everything well and pour into the par-baked pie crust.
15) Bake at 350 for 45-55 minutes, until the pie is set and no longer runny.
16) Let rest for 20 minutes, then slice and enjoy!
17) Happy Easter!