To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.

Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375*F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Fold under to form stand up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.

Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.

Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour ino crust. Crumble bacon, Gruyere cheese, and cheddar cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.