Instructions are for 6 servings. Please modify as needed.
Preheat the oven to 350°F (180°C). Line an 8” (20 cm) springform pan with parchment paper.
Using a food processor, mix the crust ingredients together, forming a firm dough. Press the dough into the pan with your hands or spatula, covering the pan bottom and half-way up the sides of the pan.
Refrigerate the crust while preparing the filling.
Melt the butter in a frying pan over medium heat. Add the diced bacon, stirring occasionally for about 10 minutes, and then mix in the onion, thyme, salt, and pepper. Sauté until the bacon is lightly browned and the onion is tender. Using a slotted spoon, evenly spread the bacon mixture onto the crust.
Add the heavy whipping cream, cheese, and eggs to a medium-sized bowl, and whisk together until combined.
Pour the egg mixture into the crust, and loosely cover with tin foil. Bake on the middle rack for about 45 minutes, or until lightly browned. Before removing from the oven, insert a knife into the center of the filling to ensure that it is firm, and cooked through.
Set aside to cool for 5 minutes, and then slice, serve, and enjoy!
Dining and Cooking