Preheat oven to 425 degrees F.

Press pie crust into a 9-inch deep-dish pie pan and prick bottom and sides with a fork; cover in aluminum foil and use pie weights or another pie dish or cake pan to weigh down; bake for 12 minutes.

Prepare filling by beating eggs, milk, cheese, basil leaves, salt and pepper; mix well and set aside.

When crust is done, remove from oven and very gently remove foil and item used to weigh down; line with cherry tomatoes, covering bottom of crust completely.

Slowly add egg mixture, spreading over tomatoes evenly.

Reduce oven temperature to 350 degrees and bake for 50-55 minutes, or until quiche is set.

Quiche may appear 'wet' in the center from excess moisture from the tomatoes; test the outer part of the quiche to ensure eggs are set before removing from oven.

Remove from even and let stand for 5 minutes before serving.