Excellent taste and perfect anytime, hot or cold

Ingredients

1 pie pastry

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 medium tomatoes, sliced

2 tablespoons olive oil

2 large eggs

1 cup heavy whipping cream

1 cup shredded sharp cheddar cheese

6 ounces ripe black olives

1/2 cup chopped sweet onion

3 green onions, chopped

4 slices Provolone cheese

Directions

Step 1: Place pie pastry in a 9 inch pie plate. Line unpricked pastry shell with parchment paper and pie weights. Bake at 450-degrees for 8 minutes. Remove paper and bake 5 minutes more.

Step 2: Combine flour, salt and pepper in a bowl or plate. Add tomato slices a few at a time. In a large skillet, cook tomatoes in oil for 1-2 minutes per side or until golden brown

Step 3: In a bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with provolone cheese.

Step 4: Layer with tomatoes and pour egg mixture over the top

Step 5: Bake at 375-degrees for 40-45 minutes or until a knife insertted in to center come out clean

Step 6: Let stand for at least 10 minutes before cutting