Preheat oven to 400°F Line a baking tray with non-stick baking paper.
Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly.
Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.
Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F
Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set.
Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
Top with basil leaves. Cut into slices and serve with salad leaves.