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.
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.
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.
Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.