Preheat oven 375.

Lay your pie crust into the skillet, roll edges under and flute.

Sprinkle some of the extra Parmesan on the bottom.

Lay a few slices of tomato over the cheese and some basil leaves.

Whisk eggs, cream, salt, pepper, 1 ounce parmesan together.

Pour over the tomatoes.

Bake 35-45 mins until puffed up and golden. (I used bottom rack to keep bottom crust crispy.)

Garnish with more basil and Parmesan cheese.