French~Quiche de Nice, Sans Oeufs (Without Eggs!)

Quiche de Nice, Sans Oeufs (Without Eggs!)
1 pastry pie shell
2 tbsp. Dijon mustard
Brush mustard on pie shell, set aside.

Filling:
4 sweet red peppers, cut into slices
2 tbsp. olive oil
2 onions, chopped
1/2 tsp. salt
fresh ground pepper to taste

In a large skillet, heat the oil and stir in all the other ingredients. Cook over low heat for 30 minutes or until soft and thick. Remove with a slotted spoon into pie shell.

Topping:
5 ripe plum tomatoes
1 cup black olives, pitted and sliced
6 cloves garlic, chopped
19 anchovy fillets, rinsed and drained
1 tbsp. olive oil
fresh ground pepper to taste
1 tbsp. thyme leaves

Preheat oven to 375F. Halve tomatoes lengthwise Remove core and seeds. Cut lengthwise again. Arrange in layers in pieshell, alternating with anchovy fillets. Sprinkle olives on top. Combine garlic and oil and sprinkle on top. Sprinkle with pepper and thyme. Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving. Serve with a white Zinfandel wine.