Preheat oven to 375 F degrees. Brush your pie plate with olive oil and set aside.
Slice your tomatoes into ⅓ inch slices. Discard the stems. Lay your tomatoes in a single layer on a dish towel or paper towels. Sprinkle with salt. Let sit for 20 minutes.
2 pounds tomatoes, kosher salt
While the tomatoes are draining prepare the remainder of the filling. In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper.
2 cups shredded cheese, ½ cup mayonnaise, 1 tablespoon dijon mustard, 2 eggs, 5 scallions, ¼ cup fresh basil, 2 cloves garlic, ½ teaspoon black pepper, 1 tablespoon potato starch
Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices. Repeat 2 more times, until you have 3 layers of cheese and 3 layers of tomatoes with the tomatoes on top.
Mix together the parmesan and remaining shredded cheese. Sprinkle on top of the tomatoes.
2 cups shredded cheese, ¼ cup parmesan cheese
Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.