In a large skillet, fry the bacon over modernly high heat, stirring until browned and crisp. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the leeks and thyme to the skillet, season with salt and pepper and cook over moderate heat, stirring occasionally, until the leaks are softened but not browned, approximately 5 minutes. Transfer to a bowl and let cool.
Layer the bacon and cheese in the pie crusts. In a bowl, whisk the eggs with the yolks and heavy cream or half-and-half. Put the custard in the pie crusts and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
Allow the quiches to stand and cool for 15 minutes. Cut into wedges and serve. Make ahead: the quiches can be covered and refrigerated overnight. Reheat in a 200-degree oven before serving.
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