Preheat oven to 350°. In large skillet, heat olive oil over moderate heat. Add red pepper, onion and scallions. saute, stirring occasionally, until vegetables are softened but not browned, about 10 minutes. Add garlic, tomatoes, basil, salt, pepper and hot sauce. Bring to boil; reduce heat and simmer, stirring frequently, until almost all liquid evaporates, about 10 minutes. Stir in butter and remove from heat. Transfer to bowl and let cool 15 minutes.
Add eggs to cooled vegetable mixture and blend well. Spread filling into prebaked pie shell and bake 30 minutes, or until filling is set but not dry. Let stand 15 minutes before slicing. Serve warm, at room temperature or slightly chilled.
This pie is a combination of an egg, tomato and pepper dish called piperade and a quiche.