Preheat the oven to 425.
Line a baking sheet with foil then toss the halved tomatoes with the olive oil and sprinkle with salt. Roast in oven for 20-25 minutes until they are starting to brown slightly around the edges. Set aside to cool slightly while you prep the rest of the filling.
Reduce the oven heat to 350.
Whisk together the eggs, cream, corn, gruyere cheese, basil, salt and pepper in a mixing bowl.
Put half the roasted tomatoes, half the prosciutto and half the goat cheese in the bottom of the pie crust then pour the egg filling over the top.
Top with the the other half of the tomatoes, the prosciutto, and the goat cheese and bake for 50-60 minutes, until the crust is golden brown and the filling is set in the center.
Let cool slightly (10-15 minutes) before slicing and serving!
Adapted from How Sweet Eats