Preheat oven to 375F
Partially cook aka blind bake pie crusts for 13 minutes on the middle rack of the oven. Set aside.
Reduce oven temperature to 350F
Dice and chop bacon and cook in pan. When partially cooked, add diced onion.
Once cooked, take pan off the heat and add thyme to infuse flavour
Place pie crusts onto large baking sheet, so its easy to slide in and out of the oven.
In a >4 cup bowl or measuring cup, whisk together all quiche ingredients: bacon, onion, green onion, eggs, whole milk, heavy cream, pepper, salt and cheese.
Gently pour egg cream mixture into tart shell until ¼ inch below the edge of the crusts – the eggs will puff up during cooking. Try to distribute the bacon and onion bits evenly in the pie crust
Bake 40-50 minutes where the top of quiche is lightly browned but the middle is still jiggly (like jello) as you are trying to gently cook the egg and allow the heat of the quiche to finish cooking the middle outside the oven with residual heat. Some recipes say the quiche is ready when you insert the tip of a knife 1 inch from the crust and the knife comes out clean. I just look for a jiggly middle and less jiggly around the edges