Preheat the oven to 350 degrees F.
While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes. Alternately, you could roast the tomatoes at 350 degrees for 20 to 25 minutes until they burst. Set them aside until they cool.
Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan. This is so good served warm or cold!
You can make this a day ahead of time and store it in the fridge. I suggest slicing and heating single slices for the best way to reheat. I also like to serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, I suggest about 2 cups of greens per person.