Crust:
1-1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup chilled butter, cut into small pieces
2-3 tablespoons cold water
Filling:
4 large eggs, lightly beaten
1-1/2 cups half and half
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
10 strips lean bacon, cooked crisp and crumbled
1/2 cup shredded Gruyere cheese
1/2 cup shredded white Cheddar cheese
For crust:
Mix together flour and salt. Cut in butter with a pastry blender until coarse crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375 degrees. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie pan and trim edges, leaving a 1/4-inch overhang. Fold under to form a stand-up edge. Prick dough with a fork and bake until lightly golden, about 10 minutes. Transfer to a wire rack to cool.
For filling:
Whisk together eggs, cream, thyme and pepper. Pour into prepared crust and sprinkle with bacon pieces and both cheeses. Bake until golden and custard is set, about 30 minutes. Serve warm.