For homemade salsa, in a small bowl combine tomato, onion, tomatillo, jalapeno, cilantro, lime juice, the 1/4 teaspoon salt, and garlic. Stir gently to mix. Cover and refrigerate for 1 hour before serving.

Let piecrust stand according to package directions. Ease pastry into a 9-inch pie plate, a 10-inch tart pan with removable bottom, or a 10-inch quiche dish. Flute the edge or press pastry into fluted sides of tart pan or quiche dish and trim edges. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

Meanwhile, in a large mixing bowl, stir together eggs, milk, sweet pepper, olives, green onion, jalapeno pepper, the 1/2 teaspoon salt, and pepper. Toss together shredded cheese and flour in a medium bowl. Sprinkle cheese and flour in a medium bowl. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell.

Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before cutting. Serve with salsa. Makes 6 servings.

Salsa can be made up to 1 week ahead; cover and store in refrigerator.