A Quick Egg Dinner Pie

I'm not sure what to call this. It is not a quiche, not enough egg. Nor it is a tarte, as it has no crust. Nor is it a frittata, as it is too thick. So it's just colorful egg yumminess in a pie pan.

Ingredients:
2 tsp olive oil
1/2 red onion, sliced thinly
3 cloves garlic, chopped
handful of fresh herbs, chopped - such as parsley, dill, and basil.
2 colored peppers, sliced thinly
1 bunch asparagus, ends snapped off and cut in half.
1/4 cup crumbled blue cheese - preferably gorgonzola (don't by the pre-crumbled - it's got too many preservatives to melt well)
6 eggs
2 tsp tomato paste
salt and pepper to taste

Directions:
Preheat oven to 375F.
Butter and flour a ceramic pie pan.

Saute onion and garlic in olive oil over medium high heat until onions go clear. Add bell peppers and saute for another minute or so, until peppers go soft. Place as a bottom layer into pie pan. Put asparagus in pan and saute for 5 minutes until it begins to brown.

In the mean time, place herbs as second layer in pie pan.
Put cooked asparagus as third layer.
Spread crumbled cheese over top.
Whisk together eggs and tomato paste. Add salt and pepper to taste. Pour over top of all the vegetables in the pie pan.
Bake until firm, 40-50 minutes.