1 (9 inch) pie crust, * see note
2 tablespoons olive oil
½ cup chopped onions
½ cup green bell peppers, chopped
1 garlic clove, minced
2 pounds tomatoes
½ teaspoon basil
½ teaspoon oregano
½ teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley, chopped
⅛ teaspoon black pepper
4 large eggs, ** see note
12 black olives, sliced
⅓ cup grated Parmesan cheese
8 anchovies, optional
Serve as an appetizer or with a salad for lunch.

Sauté onions, green pepper and garlic in 2 tablespoons oil in a heavy skillet. 

1. Add tomatoes that have been peeled, chopped and seeded.

2. Add the basil, oregano, salt, green pepper and parsley.

3. Cover and cook over low heat for 5 minutes.

4. Remove cover and raise heat so liquid evaporates.

5. Do not let mixture scorch. 

6. Remove from heat.

Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well. 

1. Combine with tomato mixture then pour into pie crust. 

2. Top with olives, grated cheese and anchovies if you are using them.

3. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.

To test for doneness...

1. Shake the quiche. If it is solid without a pool of uncooked filling in the center, it is done.

2. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. 

3. Remove the Quiche from the oven and serve immediately.