Step 1

On a lightly floured surface, take your pie crust and roll out the dough to measure about 11″ round and about 1/8″ thick. Center the pie crust over the fluted tart pan with a removable bottom. You’ll have about a 2″ overhang all around the pan. Press the dough into the edges of the pan. Then take the rolling pin and roll it over the top in order to cut off the excess dough. Poke the bottom and sides with a fork. Chill for 30 minutes.

Step 2

Preheat oven to 375º

Step 3

Press a piece of parchment over the chilled crust and fill it with pie weights, dry beans, or rice. Put it on a baking sheet and bake until the crust is set and golden brown around the edges, or about 15 minutes.

Step 4

Remove the pie weights, rice, and parchment paper and bake for another minutes. Let cool completely.

Step 5

For the filling: Combine the butter, sliced onion, salt, and water and cook until the onions have softened and the water has evaporated.

Step 6

Cook the bacon in a separate skillet until crisp. Remove with a slotted spoon and add to the onion mixture. Add freshly ground black pepper and a little more salt. Spread the onion mixture over the bottom of the tart shell and sprinkle the Gruyère cheese over the top.

Step 7

Whisk the eggs and cream together and pour over the filling in the crust and then sprinkle with the fresh thyme.

Step 8

Bake the quiche on a baking sheet until set, about 30 minutes.

Step 9

Allow the quiche to cool for at least 30 minutes before serving.