Tomato and Spinach Quiche

I love quiche. My mom has been making quiche with the same recipe for as long as I can remember, so I've more or less adopted that one. The week I made this I had a lot of beautiful tomatoes and spinach and eggs (fresh blue eggs!), so it seemed like a pretty obvious choice. For the crust I tried a new recipe--it was about as easy as possible, but I think I want to experiment with the recipe a bit before I post it. I imagine there will be a lot of quiches in the near future...

-1 pie crust
-3/4 - 1 c. grated cheese (I used cheddar this time because it's what I had on hand--it was great!)
-1 tomato
-2-3 oz. fresh spinach, cooked and drained
-3 eggs
-1/2 c. milk
-1/2 c. buttermilk
-salt and pepper

1. Arrange pie crust in quiche plate. Line the bottom of the shell with the grated cheese.
2. Arrange the tomato slices and spinach on top of the cheese.
3. Whisk together the eggs, milk, and buttermilk. Pour over the other ingredients. Season with salt and pepper.
4. Bake for 35-40 minutes at 375*.

This was a great quiche. The crust needs some minor flavor adjustments, but it sliced beautifully and maintained a nice texture. I served it with a salad, and it made an excellent dinner (as well as several days' worth of lunch)!