0.5 cup butter chilled cut into small pieces (1 stick)
0.3 teaspoon thyme leaves dried
4 large eggs
1.3 cups flour all-purpose
2 ounces gruyère cheese shredded
1.5 cups cup heavy whipping cream light
0.1 teaspoon salt
2 tablespoons water cold
2 ounces cheddar cheese shredded white
0.1 teaspoon pepper white
Equipment
bowl
frying pan
paper towels
oven
whisk
wire rack
plastic wrap
aluminum foil
rolling pin
pie form
Directions
Preheat oven to 375 degrees F.
To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans.
Bake for 10 minutes.
Remove the foil and dried beans.
Bake until lightly golden, about 5 minutes more.
Transfer to wire rack to cool.
To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon.
Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper.
Pour into the crust.
Sprinkle egg mixture with bacon and cheeses.
Bake until golden and custard is set, about 30 minutes.
