Instructions

1. To make a full-size quiche (10-inch): On a lightly floured surface, roll pate brisee to ¼-inch thick. Cut out a 14-inch round. (If you have dough leftover, wrap it tightly in plastic wrap and freeze for up to 2 months.) Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch-high border. Prick bottom several times with a fork. Freeze 30 minutes. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Keep dough chilled while the oven preheats.
2. To make mini quiche (yields 18-24): Lightly grease two 12-well or one 24-well mini muffin pans. Pinch off pieces of dough and roll into approximately 1 ½-inch balls. Place one piece of dough in each well of the muffin pan. With a tart stamper or the blunt end of a wooden spoon that is dusted with flour, lightly press the dough into the wells, working the dough up the sides of the wells so that they form little dough cups.
3. Preheat oven to 425° F. [For the full-size quiche] Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack. [For the mini quiche] Bake until the edges are just firm and the dough has puffed up, about 12-15 minutes. Remove the pan(s) from the oven and with the tart stamper or wooden spoon, lightly push down the puffed-up down to form dough cups again. Continue baking for another 5-7 minutes. Let cool completely on a wire rack.
4. Reduce oven to 375° F. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into small pieces. Pour off drippings, reserving 1 tablespoon in skillet.
5. Add oil to remaining 1 tablespoon drippings in skillet, and heat over medium heat. Add onion, and cook until translucent, about 4 minutes. Add maple syrup and water, and cook, stirring and scraping bottom of skillet, for 1 minute. Remove from heat. Let cool slightly.
6. Whisk together eggs, cream, thyme, salt, and pepper. Whisk in onion mixture. Pour into cooled tart shell(s). Scatter half the bacon over top.
7. [For the full-size quiche] Bake quiche until edges of egg mixture are just set, about 15 minutes. Scatter remaining bacon over top, and bake until puffed and golden brown, about 20 minutes more. Let cool for at least 30 minutes. Serve warm or at room temperature. 
8. [For the mini quiche] Bake quiche until edges of egg mixture are just set, about 8-10 minutes. If the eggs or crust begin to brown too quickly, spray a piece of aluminum foil with cooking spray and lay it lightly over the top of the mini-quiche. Scatter remaining bacon over top, and bake until puffed and golden brown, about 8-10 minutes more, or until the end of a sharp knife releases cleanly when the eggs are tested. Let cool for at least 30 minutes. Serve warm or at room temperature.