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adapted from tasteofhome.com
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 olive 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.
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