Bake:10 mins at 450 degrees F + 40 minutes at 325 degrees F
Preheat oven to 450 degrees F. Let piecrust stand according to package directions. On a lightly floured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1/2 inch beyond edge. Fold under extra pastry and crimp edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
Meanwhile, combine dried tomatoes and enough boiling water to cover. Let stand 2 minutes; drain. In a small skillet cook onion in hot butter over medium heat 5 minutes or until tender, stirring occasionally.
For filling, in a large bowl combine eggs and milk. Stir in onion mixture and the remaining ingredients. Pour into partially baked piecrust; sprinkle with tomatoes.
Bake 40 to 45 minutes or until a knife comes out clean. Let stand 15 minutes before serving. If desired, top with fresh basil.