2 med. onions, chopped
2 tbsp. butter
1 clove garlic, pressed
1 can whole tomatoes, sliced
1/2 tsp. salt
1/4 tsp. thyme
1/2 tsp. parsley
Dash cayenne pepper
2 c. shredded Swiss cheese
3 eggs
1/2 c. pitted olives, wedged

Flakey pastry.

Mix 1 1/2 cups flour and 1/4 teaspoon salt in medium bowl. Cut in 1/4 cup of firm butter and 2 tablespoon shortening until mixture becomes crumbly. Beat 1 egg slightly, and add to flour mixture stirring until pastry clings together. Shape into ball. Roll out on floured surface to a 12 inch circle. Line a 10 inch quiche dish with pastry. Sprinkle with shredded Swiss cheese.

In a large pan, saute onions in butter. Mix in garlic, tomatoes in juice, parsley, salt, thyme and cayenne pepper. Bring to a boil, reduce heat and simmer for 15 minutes.

In a large bowl, beat eggs. Gradually beat in tomato mixture and fold in olives. Pour over cheese in pastry shell.

Bake on low rack at 450 degrees for 10 minutes; reduce heat to 350 continuing to bake until crust is brown and center is set (approximately 25 to 30 minutes). Remove from oven and let stand for 5 minutes before cutting into wedges.