Thaw & pat dry shredded hashbrowns on paper towels. Lightly toss with remaining crust ingredients. Press into the bottom & up the sides of a 9″ quiche pan. Bake until golden brown around the edges, about 30 minutes. Reduce heat to 350 F.
In a skillet, cook bacon until crisp, 5-6 minutes; transfer to a paper towel lined plate & allow to cool.
Wipe out skillet & heat oil. Add leeks & garlic; cook covered , stirring occasionally, for 6 minutes or until tender.
In a bowl, whisk together eggs, sour cream, heavy cream & smoked paprika. Stir in bacon, leeks & cheese. Spoon mixture into hashbrown crust. Slightly press sliced tomatoes , cut side up, into quiche. Sprinkle with 1/4 tsp each salt & pepper.
Bake until set & golden brown about 20-25 minutes. Let rest for at least 10 minutes before serving.
To cut out a few calories, I use a low fat milk instead of the heavy cream. It just requires a little longer cooking time but still tastes great.