BLT Quiche

I love quiche and love trying different add-ins! It's technically BST, but I'm sticking with the L because it makes more sense. This is my regular quiche recipe with the addition of bacon, spinach, and tomatoes. I used a little chopped fresh spinach from my garden and a few cherry tomatoes halved. I have tried all different kinds of cheese in my quiche and I like using the pizza blend. It has some swiss, which is a typical quiche cheese, but it also has some provolone and mozzarella and I think it works really well. 

BLT Quiche
1 9in. deep dish prepared crust (like Pillsbury crust, or make this Quick Pie Crust)
3 eggs, beaten
1 1/2 cups half and half
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheese, pizza blend 
1/4 cup bacon, cooked and crumbled
2 cups loosely packed spinach, roughly chopped
10-20 cherry tomatoes, halved

1. Preheat oven to 425 degrees. Prick bottom and sides of crust with fork. Cover crust with foil, poke a few holes in it, then press it onto the crust. Bake the crust for 8 minutes. Remove the foil and bake until the the crust looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325 degrees.
2. While crust is baking, in a medium bowl combine eggs, half and half, salt, pepper, cheese, bacon, and spinach. Stir to combine. When the crust has finished baking, pour egg mixture into the crust. Top with cherry tomatoes, cut side up.
3. Bake until a knife inserted into the center comes out clean, 40 to 45 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Cool 15 minutes then serve.