In a skillet, fry bacon until crisp. Remove from skillet onto paper towels; cook the leek in bacon drippings over medium heat until softened, 5-7 minutes. Chop bacon. In a bowl, whisk eggs, half & half & spices until combined. Place half of grated cheese in bottom of quiche shell; layer with leek, bacon & roasted tomatoes. Carefully pour egg mixture over all.