2 lg. fresh tomatoes
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
3/4 c. minced scallions
3 slices provolone cheese
2 eggs, beaten slightly
1 c. milk
1 can black olives
1 c. grated cheddar cheese
Parsley

Wash tomatoes and slice 1/2" thick. Mix flour with salt and pepper and coat tomato slices. Then, saute quickly in butter. Arrange olives and scallions in bottom of greased quiche dish, 8 1/2" x 2". Top with provolone cheese and the sauteed tomatoes. Combine eggs, milk and grated cheese. Pour into dish. Bake in a preheated oven, 350 degrees, for 1 hour or until filling is set. Remove from oven and sprinkle with chopped parsley. Serves 6 to 8.