Preheat oven to 375F.
Blanch broccoli in boiling salted water for one minute, then quickly drain and shock in ice water to stop the cooking process.
Drain the broccoli again, then chop.
Fit crust into a glass pie plate and crimp edges.
Fill the bottom with the chopped broccoli.
Whisk the eggs with the half and half, Ital seasoning, and salt and pepper.
Pour this custard mix over the broccoli.
Slice the tomato thinly, then pat it dry with either a clean dish towel or paper toweling.
Place the slices on top of the broccoli/custard mix.
Sprinkle evenly with the Asiago cheese.
Dot the top with small pieces of the butter.
Bake in the preheated over for 45-55 minutes, or until the top is lightly browned and puffy.
Cool before slicing and serving.