If using piecrust, fit into a 9" deep dish tart of pie pan.
Prick bottom and sides of piecrust with a fork.
Bake at 425° for ten minutes. Set aside to cool.
Saute bell pepper,onion and in oil 5 minutes.
Remove from heat.
Stir in garlic and basil.
Separately, whisk eggs and next three ingredients in a large bowl.
Stir in sauteed vegetables and add cheeses.
Pour into crust or greased pie plate.
Float tomato rounds on top to cover.
Bake at 375° for 40-50 minutes or until set, shielding edges with aluminum foil 30 minutes into baking to prevent excessive browning.
Serve warm or cold.