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1.
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To prepare the crust, in a large bowl, mix together the flour and salt.
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Using a pastry blender or possibly 2 knives, cut in the butter till coarse crumbs form.
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2.
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Add in water, 1 Tbsp.
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at a time, tossing with a fork, till a dough forms.
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Shape into a disk, wrap in plastic wrap, and refrigeratein refrigerator for30 min.
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3.
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Preheat oven to 375 degrees.
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On a lightly floured surface, using a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle.
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Fit into a 9-inch pie pan.
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Trim edge, leaving 1/4-inch overhang.
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Fold under to create standup edge.
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Prick dough with a fork.
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Line with foil and fill with pie weights or possibly dry beans.
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4.
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Bake for 10 min.
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Remove the foil and weights.
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Bake till lightly golden brown, about 5 min.
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Transfer to a wire rack to cold.
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5.
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Meanwhile, prepare filling.
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In a medium skillet, cook the bacon over medium heat till crisp, 8-10 min.
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Transfer to a paper towel to drain.
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6.
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In a small bowl, whisk together the Large eggs, cream, thyme, and pepper.
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Pour into crust.
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Crumble bacon.
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Sprinkle the egg mix with the bacon, Gruyere cheese and Cheddar cheese.
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Bake till golden brown and custard is set, about 30 min.
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Serve hot.
