Slightly adapted from One Hot Stove's take on the recipe
1 large fresh tomato
2 cups of diced tomatoes crushed and roughly pureed
1 1/2 large onions, sliced
3 cloves of garlic, minced
1 1/2 tsp dried oregano
2 tsp fresh thyme
2 tsp cayenne pepper, less if you want it less spicy
ground black pepper
1/2 cup of chopped parsley
1/2 cup of grated parmesan cheese
1/2 cup of kalamata olives
4-5 anchovy filets (optional)
1 whole wheat pie shell
salt to taste
Defrost the pie shell and prick it with a fork all over. Bake it for 15 mins at 450 deg. Let cool.
Process olive with sardines to make a paste. This is going to be the base layer in the quiche.
Heat 2 tbsps olive oil and saute garlic and onions until onions are cooked but not browned. Add 2 cups of crushed tomatoes with oregano, thyme, salt, pepper and cayenne pepper. Cook until the tomato juice has cooked off and it becomes a thick mixture, about 15 mins. Let cool to room temperature. Stir in 1 whole egg and 3 egg yolks.
Preheat the oven to 375 deg. Spread the kalamata-anchovies paste in the pie shell. Pour in the tomato-onion mixture. Spread parmesan cheese and arrange the sliced fresh tomato on the top. Season with salt and pepper. Drizzle olive oil and bake for 30 mins until the cheese is golden and bubbly. Remove and set aside for 5-10 mins before serving. I served the quiche with sauteed kale and chard leaves. With a glass of chilled Demi-sec, it was Perfect!