Preheat oven to 200 °C and grease a deep, round 25 cm pie dish.
Make your favourite scone dough
or use a ready made one if preferred.
On a lightly floured board, roll dough into a 25 cm circle.
Press dough into the dish so that it covers the bottom and comes up the sides.
Combine 250 ml mozzarella and Parmesan cheeses, spinach, eggs, basil, garlic and red pepper in a large bowl.
Cover the crust with the mixture and top with the remaining mozzarella cheese.
Bake, uncovered, for 30 to 35 minutes, or until the filling is set and the crust is crisp.
Allow to cool to room temperature before packing into a lunch box.