Whisk sour cream, evaporated milk, 1/4 cup cheese, eggs, salt, and pepper in medium bowl; pour into pie shell.
Combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture.
Top with tomatoes and olives.
Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 5 minutes before serving.
Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.