Directions for the custard:
In a large bowl, whisk together eggs, cream, salt, and pepper.
For the Roasted Tomatoes:
Place cherry tomatoes on a foil lined baking sheet (for easy clean-up!). Spray with olive oil and season with salt and pepper. Roast in a 375° F oven until nicely browned and well-roasted; about 45 minutes. You want them to lose most of their moisture and become flattened, so don’t take them out of the oven too soon, this will also help prevent your quiche from becoming too soggy.
Reduce oven heat to 350° F.
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
Add the tomatoes in an even layer and the leaves from the sprigs of thyme.
Add small chunks (about the size of a nickel) of goat cheese.
Pour in the quiche custard until it comes to the bottom edge of the crust.
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Let quiche stand 15 minutes before serving.