Olive Quiche

6 eggs
2 tbsp. chives
1 pt. sour cream
1 tsp. oregano
1 1/2 c. Swiss cheese, shredded
1 c. sliced ripe olives
3/4 tsp. salt
1 dash cayenne
pastry for 2 pie crusts

Beat eggs with a wooden spoon in a large mixing bowl.   Add all ingredients, except pastry, and mix well.

Prepare pastry; roll out to fit a 15x10x1 pan, bringing pastry partially up sides of pan and pour olive mixture over pastry.

Bake at 425 for 15 minutes.   Reduce temperature to 375 and continue baking about 25 minutes or until filling is set (when a knife inserted in center comes out clean).

Cool slightly and cut into bars about 1 1/2 x 2 1/2.  Serve warm.

JoAnne Mitchell