Instructions

1. In a medium bowl, beat together the eggs, milk, olives, and Gruyère.
2. Add the basil and tomatoes to the egg mixture and season with salt and pepper.
3. Line a 6-inch pie pan with the puff pastry and prick the bottom 2-3 times with a fork.
4. Then pour in the filling and top with extra olives.
5. Bake about 25 minutes, you want the crust to be brown and flaky and the mixture to be slightly wobbly when you remove from the oven.
6. Let sit for 10 minutes before slicing.