Ingredients
| 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 lbs. | 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) |
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Instructions
Sauté onions, green pepper and garlic in 2 tbsp. oil in a heavy skillet. Add tomatoes that have been peeled, chopped and seeded. Add the basil, oregano, salt, black pepper and parsley. Cover and cook over low heat for 5 minutes. Remove cover and raise heat so liquid evaporates. Do not let mixture scorch.
Remove from heat. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well. Combine with tomato mixture, then pour into pie crust. Top with olives, grated cheese and anchovies if you are using them. Bake about 30 minutes at 350°F or until firm and golden brown.
Author's Comments
* Pie crust should be partially baked. Use same oven temperature as for cooking quiche (350°F). Time it so crust will bake 4 to 7 minutes and then cool only 5 minutes before filling it with the quiche mixture to continue baking.
** You will need 1 egg and 3 egg yolks for this recipe.
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