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1
Preheat oven to 400F (200C).
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2
In heavy skillet, Saute the onion in the butter over medium heat until they are clear and tender, about 5 minutes.
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3
Add tomato sauce, garlic, salt, pepper and oregano.
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4
Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens.
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5
Set aside to cool.
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6
In a separate bowl, beat the eggs.
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7
Add olives, parsley and cayenne, stirring until well blended.
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8
Slowly fold in the tomato mixture.
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9
(Be careful.
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10
If tomato mixture is too hot, the eggs will cook and quiche will not puff.)
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11
f you wish you can make the quiche to this point and refrigerate mixture a few hours until you are ready to bake, but you have to add 10 to 15 minutes to baking time.
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12
Pour the mixture into the shell.
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13
Layer the mushrooms and any other toppings desired on top of mixture.
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14
Then sprinkle the grated cheese over the toppings.
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15
Bake in preheated oven 30 to 35 minutes (40 to 50 minutes if refrigerated) or until puffed and brown on top.
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16
Remove from oven and allow to cool 5 minutes before slicing.
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17
If you use aluminum disposable pie tin, be very careful moving quiche into and out of oven or quiche will take a dive for your kitchen floor.
