Tomato Quiche

• 1 9-inch pie crust*
• 2 tbsp. olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped green bell pepper
• 1 clove garlic clove, minced
• 2 lb. tomatoes
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 3 tbsp. tomato paste
• 3 tbsp. chopped fresh parsley
• 1/8 tsp. black pepper
• 4 lg. eggs**
• 12 black olives, sliced
• 1/3 cup grated parmesan cheese
• 8 anchovies (optional)

1. Saute onions, green pepper and garlic in 2 tbsp.
2. oil in a heavy skillet.
3. Add tomatoes that have been peeled, chopped and seeded.
4. Add the basil, oregano, salt, black pepper and parsley.
5. Cover and cook over low heat for 5 minutes.
6. Remove cover and raise heat so liquid evaporates.
7. Do not let mixture scorch.
8. Remove from heat.
9. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well.
10. Combine with tomato mixture, then pour into pie crust.
11. Top with olives, grated cheese and anchovies if you are using them.
12. Bake about 30 minutes at 350F or until firm and golden brown.

pie crust, olive oil, onions, green bell pepper, clove garlic, tomatoes, basil, oregano, salt, tomato paste, parsley, black pepper, eggs, black olives, parmesan cheese, anchovies

Taken from www.foodgeeks.com/recipes/3868 (may not work)