Preheat Oven: Preheat your oven to 375°F (190°C).

Cook the Potatoes: In a large pot, boil the potato rounds until they are tender but not falling apart, about 10–12 minutes. Drain and set aside.

Prepare the Filling: In a bowl, whisk together the cream, eggs, garlic powder, nutmeg (if using), salt, and pepper.

Assemble the Pie: In a greased pie dish or baking pan, arrange the potato rounds in a single layer. Lightly smash them with the back of a spoon or fork to create an even layer, leaving some texture.

Add Toppings: Sprinkle the grated cheese and Parmesan over the smashed potatoes. Layer the spinach, cherry tomato halves, and green onions on top.

Pour the Egg Mixture: Pour the cream and egg mixture evenly over the potatoes and toppings.

Bake: Place the pie in the preheated oven and bake for 25–30 minutes, or until the top is golden and the egg mixture is set.

Serve: Let the pie cool for a few minutes before slicing and serving. Enjoy it warm as a main dish or alongside a fresh salad.