Follow the directions on the frozen pie crust package for blind baking, or line the crust with parchment paper or foil, fill it with pie weights or dried beans, and bake it for 10-12 minutes at 400 °F. Set aside to cool.
Reduce the oven temperature to 350 °F.
Add the cherry tomatoes to a bowl and toss with the olive oil and a quarter teaspoon of kosher salt.
Spread the tomatoes onto a parchment or aluminum foil-lined rimmed baking sheet and roast in the oven for 10-15 minutes, until the tomatoes are puffy and lightly browned.
When the tomatoes are done, place them in a strainer and gently press down on them to release any excess juice. Set them aside to cool.
Place the pie crust on a rimmed baking sheet. Add the pesto to the bottom of the pie crust and spread it out evenly. An offset spatula works well for this.
Top the pesto with goat cheese, crumbled bacon, roasted tomatoes, parmesan cheese, and rosemary, and spread everything evenly.
Add the eggs and cream to a bowl and whisk until well combined. Add the remainder of the salt and nutmeg. Mix again and carefully pour over the filling ingredients.
Place the baking sheet with the quiche in the oven and bake it until it is set and firm to the touch, about 45-55 minutes. The quiche is fully cooked when the internal temperature reaches 160 °F as measured with an instant-read meat thermometer. Start checking it about five minutes before it should be done.
When it's done, remove it from the oven and let it sit for 15-20 minutes before slicing and serving.
Notes
To help ensure that your quiche turns out perfectly, here are some tips and tricks to keep in mind:
Be sure to blind-bake the crust before adding the filling. This helps prevent a soggy crust. To do this, follow the directions on the frozen pie crust package, or line the crust with parchment paper or foil, fill it with pie weights or dried beans, and bake it for 10-12 minutes at 400 °F before adding the filling.
Layer ingredients evenly: Distribute the fillings evenly throughout the quiche. This ensures that every slice contains a balanced combination of flavors and ingredients.
Allow for resting time: Once the pie is baked, let it rest for a few minutes before slicing and serving. This allows the quiche filling to set and makes it easier to cut clean slices.
Keep an eye on baking time and temperature: Every oven is different, so monitor the quiche closely while it bakes. It should be lightly golden on top and set in the center. If you use an instant-read meat thermometer, start checking the internal temperature about five minutes before the recipe says it should be done.
When baking a quiche, always place the pie plate on a rimmed baking sheet to catch any overflows and to make it easier to put it in and remove it from the oven.