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Preheat oven to 350 degrees.
Place pie dough in to a 9-inch pie dish. Make sure to press it down in to the pie dish and up the sides. Using your fingers, pull the edges of the dough between them to make a fluted edge.
Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
In a large mixing bowl whisk the eggs and then add the spinach, milk, half of the parmesan cheese, basil and salt and pepper, mix well.
Pour mixture into the pie crust.
In a small bowl combine ricotta with mozzarella and remaining parmesan.
Dollop the ricotta mixture all around and top and then place the tomatoes around the cheese.
Place foil on the edges of the crust to prevent them from burning.
Place quiche on cookie sheet and bake and bake for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
Let cool before serving.
YUM!