4 to 6 servings
Preheat oven to 375°F.
Remove frozen pie shell from freezer and let thaw for 15 minutes. Prick the bottom and sides of the crust thoroughly with a fork then place on sheet pan and bake for 12 to 15 minutes. Remove from oven and allow to cool thoroughly.
Meanwhile, whisk together the eggs, cream, and salt and pepper in a large mixing bowl until thoroughly combined.
To build your pie, begin by spreading pesto evenly inside the cooled crust then sprinkle with 1 cup of the cheese mixture and the basil and oregano. Finally, layer the tomatoes in a fan type circle until evenly distributed, pour over the egg mixture, and top with the remaining cheese. Bake pie for 28 to 32 minutes or until brown and bubbly.
Allow the pie to cool for at least 15 minutes before serving.