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Preheat the oven to 350°F. Using a serrated knife, remove kernels from each ear of corn and transfer to a large bowl. (You should have about 2 1/2 cups.) Run the dull edge of the knife down each corn cob to remove as much "milk" as possible, adding it to the bowl; discard cobs. Add half-and-half, cheese, cornmeal, herbs, salt and eggs, and whisk until well combined.
Pour into crust, arrange the pan on a baking sheet and bake until just set in the middle and golden brown around the edges, 45 to 50 minutes. Set aside to let cool until just warm, or at room temperature. Top with tomatoes and serve.