Preheat your oven to 180°C (350°F).

Roll out the shortcrust pastry on a floured surface and use it to line a greased 9-inch tart or quiche pan. Trim any excess pastry hanging over the edges.

Prick the pastry with a fork, then line it with parchment paper and fill it with baking beans or pie weights. Blind bake for 15 minutes.

Remove the parchment paper and beans, and bake for an additional 5 minutes to lightly brown the pastry. Remove from the oven and let it cool slightly.

In a bowl, whisk together the double cream, eggs, grated Parmesan cheese, chopped fresh basil, and a pinch of salt and pepper.

Slice the tomatoes and arrange them on the partially baked pastry shell.

Pour the cream mixture over the tomatoes, ensuring it's evenly distributed.

Bake in the preheated oven for 25-30 minutes or until the quiche is set and golden brown on top.

Allow the quiche to cool for a few minutes before slicing and serving.

Garnish with additional fresh basil leaves if desired.

Enjoy your homemade Basil, Tomato, and Parmesan Quiche!