Preheat oven to 375 degrees F.
Press pie crust into a 9-inch quiche pan, cutting off excess.
Either prick the bottom of the crust with a fork or line it with parchment or aluminum foil and cover the bottom of the foil with pie weights (I use dry beans for this).
Bake the crust for 20 minutes; if using pie weights, remove them and the foil and bake for 5 more minutes.
Reduce oven temperature to 325 degrees F.
In a large bowl, beat the eggs. Add the milk and half-and-half and whisk together
Add the salt, pepper, thyme, bacon, oinion powder, sausage and cheese. Stir well to combine.
Pour into the partially baked shell.
Bake for about 20 minutes, or until the outer part of the custard begins to set.
Place the tomato slices around the outer rim of the custard. Place about a teaspoon of the panko crumbs on top of each tomato.
Return to oven and bake for an additional 10-15 minutes, or until center is set.