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In a medium bowl, whisk together the flour, yeast, sugar and salt. Add the water and stir to combine. Transfer to a floured work surface and knead until it forms a smooth ball. Place it back in the (lightly-oiled) bowl and let it sit for an hour. (You can make this the night before and leave the bowl on the counter overnight.)
Preheat the oven to 350.
Roll out the dough and press it into a small-to-medium (lightly-oiled) casserole dish. I used an oval-shaped cast iron skillet, but anything works. In a small bowl, whisk together the eggs, cream, garlic, onion and pinch of salt. Pour the egg mixture into the pressed pizza dough. Nestle the tomato slices into the egg mix. Top with the grated gruyere, and slide into the oven for 40 minutes, or until the cheese is browning and bubbly, and the eggs are cooked.
Let it sit for about five minutes, then gently pop the pie out of the casserole dish and place it on a serving tray. Sprinkle with parmesan and fresh basil. Slice and serve!
Serves 4!