Preheat the oven to 400. Saute the shallots until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Spread 2 teaspoons of Dijon mustard over bottom of crust (optional), and then sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.