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Make the crust and press into a 9 inch glass or ceramic pie plate. Refrigerate the crust while continuing with the recipe.
Preheat oven to 350ºF.
Chop the bacon and place into a frying pan over medium heat. Cook until browned and crisp, about 6 minutes. Remove from the pan and drain on a paper towel lined plate.
In a medium bowl combine the eggs, cream, water, salt, and pepper. Beat until frothy with hand beater.
Remove the bacon fat from the pan, leaving about a tablespoon behind. 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 one-third of the cheese into the bottom of the crust followed by one-third of the bacon and half 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.
Bake the quiche for 35 to 40 minutes or until the filling is mostly set but jiggles still slightly in the center.
Remove and let cool in the pan.