Peel, seed, and juice the tomatoes, and chop the pulp roughly. Stir the tomatoes into the skillet and add the garlic, herbs, and seasonings. Cover skillet and cook for 5 minutes over low heat. Uncover, raise heat and cook for 5 minutes or so more, shaking pan occasionally, to evaporate the juice almost entirely. Allow to cool slightly.
Beat the egg, egg yolks, anchovies, oil, tomato paste, parsley and seasonings in a mixing bowl until blended. Gradually fold in the cooked tomatoes. Check seasoning.
Spread tomato mixture in pastry shell. Place olives over the top in a decorative design. Spread on the cheese and dribble the oil over it. Bake in upper third of preheated oven for 25 to 30 minutes, or until quiche has puffed and browned on top.