Preheat the oven to 400°F.
Bake pie shell in preheated oven for 8 minutes. When the pie crust is cooked, set it aside and leave the oven on.
Into a small bowl, add the tomatoes then sprinkle with flour and basil. Toss to coat and set aside.
In a separate small bowl, whisk together the JUST Egg, salt, and pepper. Set aside.
Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened.
Add the flour-coated tomatoes. Continue cooking for an additional 3 minutes, until lightly browned. Remove from heat and set aside.
Onto the bottom of the cooked pie crust, spread 1 1/2 cups of shredded cheese.
Layer the onion/tomato mixture over the cheese.
Pour in the egg mixture.
Sprinkle the top with the remaining 1/2 cup of cheese.
Bake for 10 minutes.
Reduce the heat to 350°F.
Continue baking for an additional 20 minutes, or until filling is puffed and golden brown.
Cool for at least 15 minutes then slice and serve.