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On a lightly floured surface, roll pie crust into 13 in. round. Place in pan, press into sides; trim excess. Pierce bottom with fork; freeze for 30 minutes. Meanwhile, preheat oven to 400°F.
Line crust with parchment paper and fill with dried beans or pie weights. Bake 20-22 minutes or until crust is lightly golden. Cool slightly. Reduce oven temperature to 375°F.
Place mozzarella cheese and tomatoes in crust. In large bowl, whisk together eggs, cream, basil, salt, pepper and garlic powder until well combined. Pour into crust.
Bake 25-30 minutes or until filling is set in center. Cool slightly before serving.