Preparation time: about 45 minutes. Oven temperature: 450 degrees and 350 degrees. Baking time: 35 to 40 minutes.

Savory with herbs and Swiss cheese, this appetizing and colorful quiche might be served as a meatless supper with a salad of lettuce and marinated artichoke hearts.

For 1 quiche, 4 to 6 servings, you will need:

2 med. onions, finely chopped
2 tbsp. butter
1 clove garlic, minced or pressed
1 (14 1/2 oz.) can baby tomatoes or whole tomatoes, sliced
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. dried thyme leaves
Dash cayenne pepper
Flaky Pastry (recipe follows)
2 c. shredded Swiss cheese
3 eggs
1/2 c. pitted ripe olives, cut into wedges

1. In a large frying pan cook onions in butter until soft but not browned. Mix in garlic, then tomatoes with liquid, parsley, salt, thyme and cayenne. Bring to boiling. Cover, reduce heat and simmer 15 minutes. Remove from heat.

2. Meanwhile, line a 10 inch quiche dish with pastry, trimming edge flush with top of dish. Sprinkle with cheese.

3. Beat eggs in a mixing bowl; gradually beat in tomato mixture. Fold in olives. Pour over cheese in pastry shell.

4. Bake on lowest rack at 450 degrees for 10 minutes; reduce heat to 350 degrees. Continue baking until crust is brown and center is set, 25 to 30 minutes. Let stand about 5 minutes before cutting into wedges.

FLAKY PASTRY:

Mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/4 cup firm butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly; add to flour mixture. Stir until pastry clings together. Shape into a ball. Roll out on a floured surface to a 12 to 13 inch circle.