Bake pastry shell at 450° for 8 minutes. Remove from oven; set aside.
Sprinkle salt and pepper over tomatoes; dredge in flour. Fry tomato slices in hot oil in a large skillet until browned, turning once. Drain on paper towels.
Sprinkle onion and olives in bottom of pastry shell. Arrange tomatoes over vegetables.
Combine eggs, half-and-half, and cheese, beating well. Pour over vegetables. Bake at 375° for 35 minutes or until set.