Tomato Provencale Quiche

• 5 medium peeled tomatoes, seeded, juiced and chopped
• 1 large garlic clove, pureed
• 2 c. sliced onions, cooked in olive oil
• 1 egg plus 3 yolks
• 1/4 c. chopped parsley
• 8 anchovies in oil, mashed
• 1/4 c. grated Parmesan cheese
• 1 or 2 large tomatoes, sliced
• salt
• pepper
• oregano
• cayenne pepper
• tomato paste
• olive oil

1. For an 8-inch baked shell.
2. Blend tomatoes and garlic into onions; cook, stirring, 10 minutes or until thick.
3. Add seasonings. Let cool until tepid.
4. Beat in eggs and parsley.
5. Spread anchovies in the shell.
6. Add the puree and cheese.
7. Place sliced tomato on top.
8. Drizzle on a little oil.
9. Bake at 375u0b0 for 30 minutes.

tomatoes, garlic, onions, egg, parsley, anchovies, parmesan cheese, tomatoes, salt, pepper, oregano, cayenne pepper, tomato paste, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678853 (may not work)