Instructions: 

1. Preheat the oven to 425°F.
2. Cut tomatoes in thin slices and remove most of the seeds. Place the tomato slices on paper towels and sprinkle with salt. Let them sit for 20 minutes to draw their liquid out. Pat dry with more paper towels to absorb as much liquid as possible.
3. Meanwhile, add the egg, mayonnaise and black pepper to a medium bowl and whisk to combine. Add shredded Kerrygold Aged Cheddar Cheese, bacon, basil and green onions to the bowl with the egg mixture and stir to combine.
4. Put the pie crust into a deep 9-inch tart pan with a removable bottom and gently press into place.
5. Place a single layer of sliced tomatoes on the bottom of the crust. Add half of the egg filling and spread over top of tomatoes.
6. Add another layer of sliced tomatoes followed by the remaining filling. Top with the final layer of tomato slices.
7. Bake at 425°F for 10 minutes and then reduce heat to 350°F and bake for an additional 30 minutes or until filling is set.
8. Remove from the oven and let cool for at least 30 minutes. Cut into wedges and serve.