Instructions: I used two deep-dish frozen pie shells.

In each shell, layer:
O 1 c. shredded Cheddar cheese 1 c. shredded Swiss cheese 3/4 c. sliced ripe olives 1/2 c. sliced chilies (special type in jars, pale yellow in color) (peppercici???) O (When buying ingredients double to have enough for 2 pies.) Then mix up the following ingredients and divide this mixture between the two pie shells:
O 2 c. milk 3 eggs (lg.) 3/4 c. flour O Then top the pie with: 1/2 cup tomato paste (on each pie) = (8 ounce total).

Bake in preheated oven for about hour at 375 degrees. I made a collar for the pie shell rim by cutting a circle of foil. I removed the collar about 10 minutes before the pie finished baking. When the center of the pie is "set" the pie is done baking. I used a baking sheet under the aluminum pie pans to insulate them and catch spills. You can sprinkle chopped parsley over the top as a garnish. Cut each in six pieces for serving.

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