Onion and Olive Tart

2 Tbs olive oil
2 large onions, chopped
2 eggs
1/2 cup light cream (half & half)
1/8 tsp black pepper
1 can (3.8 oz) sliced black olives
1 cup piniento-stuffed green olives, rinsed, drained and chopped
1 (9 inch) ready to bake pie shell

In a large heavy skillet, heat oil over medium heat. Add onions, cover and cook about 20 minutes, until softened, stirring occasionally. Remove cover and cook about 7 more minutes, or until golden and liquid evaporates, stirring occasionally. Remove from heat and let cool slightly.

Meanwhile, preheat oven to 375 degrees. In a medium bowl, lightly beat eggs, cream and black pepper. Stir in black and green olives and cooled onions. Pour into pie shell and bake 30 to 35 minutes, or until knife inserted in center comes out clean.

Makes 12 servings. Can be tightly wrapped and frozen for up to one month.