Crust:
1 1/3 cup flour
1/8 tsp salt
1/2 cup (1 stick) butter, cut into small pieces
2-3 tblspn cold water
filling:
10 strips bacon
4 large eggs
1 1/2 cup light cream (or half & half)
1/4 tsp thyme
1/8 tsp white pepper
1/2 cup gruyere cheese (for maximum flavor)
1/2 cup shredded white cheddar cheese
Prepare crust by using two knives to cut butter into flour and salt until crumbly. Add water 1 tablespoon at a time, tossing with fork until dough forms. Shape into disk, wrap in plastic wrap and chill for 30 min.
Meanwhile, preheat oven to 375F. On a lightly floured surface, roll dough out to fit pie plate. Trim edge, leaving 1/4 inch overhang. Flute overhang and prick dough with fork. Line with foil and bake 10 min. Remove foil and bake for 5 min more.
Filling: In a medium skillet, cook bacon until crisp, transfer to paper towels to drain. In small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust, sprinkle egg mixture with crumbled bacon, gruyere cheese, and the cheddar cheese. Bake until golden and custard is set - about 30 min.
