Pre-heat your oven to 350 degrees and take your pie crust of the freezer so it can start to de-thaw. Chop up your tomato and cook up your caramelized onions and spinach.
In a large bowl, whisk together your eggs, milk, salt & pepper. It should be totally combined and frothy when complete.
Carefully fold in your tomatoes, onions, spinach and shredded cheese.
Pour mixture into the pie crust and cover edges with tinfoil (so that they don’t burn before the quiche is fully cooked).
Bake in the oven for 30-40 minutes. After 20 minutes, remove the tinfoil.
