Bake meatballs according to package directions. Cut in half. Set aside.
Preheat oven to 350 degrees.
In large mixing bowl, mix together eggs, cream, oregano, thyme, salt and pepper. Set aside.
Place cut meatballs flat side down in pie shells, dividing evenly between shells. Sprinkle 1/3 cup cheese over meatballs in each quiche. Pour filling into each quiche, leaving tops of meatballs exposed. Lay half of the tomato slices, 1/4 cup basil and 1/3 cup cheese over meatballs in each quiche.
Divide remaining filling between the two quiches, but don't overfill. Bake for 65 minutes or until knife inserted near center comes out clean and quiche is turning golden brown. Center may be slightly jiggly. Let rest at least 15 minutes before cutting. Serve with some fresh shredded Parmesan cheese, if desired.
Notes
Freeze individual slices. They reheat well in the microwave for a quick and easy breakfast.Pro tip: Instead of carrying a very full quiche to the oven, risking spillage, pour the last of the filling into the quiches once they're already on the oven racks in the preheated oven.