Make 1 batch of the Easy Low Carb Press-In Pie Crust (omit sweetener) and press into a 9 inch glass pie plate. Refrigerate the crust while continuing with the recipe.
Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.
Chop bacon and place into a frying pan over medium heat. Cook until browned and crisp - about 6 minutes. Remove from the pan and drain.
While the bacon cooks, chop the onions and grate the cheese. Crack the eggs into a medium bowl and add the cream, water, salt and pepper. Beat until frothy with hand beater.
Pour the bacon fat out of the pan, leaving a coating of oil in the pan for the onions. Sauté the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.
Remove the crust from the refrigerator and layer 1/3 of the cheese into the bottom of the crust followed by 1/3 of the bacon and 1/2 of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.
Place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.
Per 6 servings: Calories: 554, Fat: 51, Carbohydrates: 8, Fiber: 2.5, Protein: 18, NET CARBS: 5.5 gPer 8 servings: Calories: 415, Fat: 38, Carbohydrates: 6, Fiber: 2, Protein: 14, NET CARBS: 4 g