Preheat oven to 375 deg. Heat the oil in a large nonstick skillet over high heat. Add the
tomatoes, cut side down, and cook without turning, until the bottoms begin to brown, about 10
minutes. Sprinkle with salt and pepper and add the garlic. Gently turn the tomatoes so they
don't fall apart and cook for 3 minutes more. Remove from heat and let cool.
Arrange the tomatoes, cut side up, in the pie shell. Reserve the juice in the pan. Top the
tomatoes with the corn, ham, and basil. Sprinkle with the cheese.
In a large bowl, whisk the eggs until light. Stir in the half and half and the reserve juices. Pour
into the pie shell. Bake until puffed and golden brown, about 35 minutes.
