Ingredients
1 sheet refrigerated pie crust1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper2 medium tomatoes, sliced2 tablespoons olive oil2 large eggs, room temperature1 cup heavy whipping cream1 cup shredded sharp cheddar cheese1 can (6 ounces) pitted ripe olives, drained and finely chopped1/2 cup chopped sweet onion3 green onions, chopped4 slices provolone cheese
Preparation
Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°.
In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil until golden brown, 1-2 minutes on each side.
In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top.
Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.
