Cook the bacon pieces in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the spinach, a little of the crumbled bacon, a couple of tomato halves, and some of the shredded cheddar cheese in the bottom of the pie.
Add the well-whisked egg mixture. Sprinkle with the remaining spinach, bacon, tomato halves, and cheese on top.
Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.