Layer the tomatoes on the shell, and then spread the spinach mixture over the tomatoes. Sprinkle the cheese over the spinach, and then pour the egg mixture over everything. Sprinkle the bacon and more of the thyme on top.
*This recipe yields 2 shells. If you are making only one shell, you may wrap the second piece of dough tightly in a plastic wrap and store in the refrigerator for a day or two. Use this dough for a second tart shell, or make rolls or breadsticks from it (baking for about 20 minutes at 375F). Use oil on the waxed paper when rolling it flat. The dough will be a little softer and a little stickier, but still manageable.
If you make two quiches at once, double the filling ingredients.