Low-Carb Quiche Lorraine

Preheat oven to 350° and place one rack at the bottom position and one in the middle position.

Chop bacon and place into 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 mixer.

Pour the bacon fat out of the pan leaving a coating of oil in the pan for the onions. Saute the onions with the sprigs of thyme until the onions are tender. Remove the thyme from the pan and the onions from the heat.

Layer 1/3 of the cheese into the baked pie crust followed by 1/3 of the bacon. Pour egg mixture 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 downed.