1 9" pie shell
2 lg. tomatoes
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
1/2 c. sliced ripe olives
1 c. minced scallions
3 slices provolone cheese
2 eggs, slightly beaten
1 c. grated Cheddar cheese
1 c. cream

Bake the pie shell for 8 minutes at 425 degrees. Cool. Cut 2 large tomatoes into 6 slices, 1/2 inch thick. Dip in the flour mixed with salt and pepper. Saute quickly in 2 tablespoons of oil. Arrange the olives and scallions (save 2 tablespoons) in the bottom of the cooked pie crust. Add the Provolone cheese and tomatoes.

Mix the eggs, Cheddar cheese and cream. Pour into pie crust. Top with remaining scallions. Bake for 45 minutes at 375 degrees until filling is set. Cool 5 minutes before cutting. Serves 6.