To make the filling, saute the spinach and garlic in 1 tablespoon of the oil from the tomatoes. Remove from heat when spinach is soft. Spread over bottom of the partially baked crust. Lay tomato strips over the spinach.
Whisk together eggs, mayonnaise, milk parmesan cheese, and salt. Pour over the tomatoes and spinach. Sprinkle with basil, pepper, and feta (or goat cheese).
Bake the quiche at 350 degrees F. for 40 minutes or until set. Let cool on a wire rack, then cut into wedges. Alternative, cool the quiche completely, then cover and chill until very cold. When ready to serve, reheat gently or cut and reheat individual pieces.