Preheat oven to 375 degrees. In bottom of pie crust sprinkle 2/3 of the grated cheese. In a medium bowl, beat eggs with cream, salt, cayenne, pepper and oregano until smooth. Pour into pie shell. Bake for 30 minutes or until golden and a knife inserted in the center comes out clean. Meanwhile, in a medium skillet sauté onion with oil until tender. Add tomatoes, basil and thyme; simmer stirring 15 minutes or until mixture thickens. Top the quiche with mozzarella and tomato mixture. Place pepperoni, balance of grated cheese and black olives decoratively on top. Bake 5 minutes longer to melt cheese. Let stand 5 minutes. Serve warm.