9 inch pie shell, baked
2 lg. ripe tomatoes, cut into 6 slices, each 1/2 inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. oil
1/2 c. sliced ripe olives
1 c. minced scallions
3 slices Mozzarella cheese
2 eggs, slightly beaten
1 c. sharp Cheddar cheese
1 c. heavy cream

Dip each tomato slice into flour, salt and pepper. Saute quickly in 2 teaspoons oil. Arrange ripe olives and all but 2 teaspoons of minced scallions in bottom of pie shell. Add Mozzarella cheese and the tomatoes. Stir eggs and Cheddar cheese into the cream. Pour into pie shell. Bake in moderate oven at 375 degrees for 40-45 minutes or until filling is set. Sprinkle remaining scallions on top. Cool 5 minutes before cutting.