PREHEAT oven to 350° F.
COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.
COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.
BAKE for 50 to 60 minutes or until filling is set.