Preheat oven to 450 degrees. Roll out the pie crusts and fit them into two pie plates, pressing the bottom and sides to the plates. Crimp the edges with your fingers, or use the tines of a fork to create a nice border on the crust. Bake the pie crusts for 8-9 minutes until lightly browned. Remove from oven and set aside to cool.
Turn oven down to 350 degrees.
Lay the tomatoes on a sheet pan lined with paper towels. Sprinkle with 1/2 teaspoon kosher salt and let tomatoes sit for 20 minutes until the liquid has been released. Blot the tomatoes dry with fresh paper towels.
In a medium bowl combine the eggs, half and half, thyme, remaining teaspoon of kosher salt and pepper. Whisk to combine thoroughly.
Stir in the bacon, onions and cheese. Divide the mixture between the two pie crusts. Arrange the tomato slices on top of the quiche mixture, overlapping if necessary.
Bake the quiches for 45-50 minutes. Remove from oven and let cool 10-15 minutes before serving.
Can be made a day ahead. Cool to room temperature, cover and refrigerate. Reheat in a 300 degree oven for 20 minutes before serving.