📖 Instructions

1. **Prepare the Thyme Crust:** In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and shortening. Use a pastry cutter (or your fingertips) to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. Don't overmix; you want to see small bits of butter.
2. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. It should be moist but not sticky.
3. **Form the Dough:** Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling time is crucial for developing the crust's flakiness.
4. **Roll Out the Crust:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch quiche dish. Press the dough into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges for a decorative finish.
5. **Pre-Bake the Crust:** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden.
6. **Prepare the Filling:** While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside to cool. Crumble the bacon once it's cool enough to handle.
7. **Sauté the Sauerkraut:** In the same skillet (with the bacon fat), sauté the sauerkraut over medium heat for about 5-7 minutes, stirring occasionally. This helps to mellow out its flavor and remove excess moisture.
8. **Whisk the Egg Mixture:** In a large mixing bowl, whisk together the eggs, heavy cream, and nutmeg until well combined. Season with salt and pepper to taste.
9. **Assemble the Quiche:** Sprinkle half of the Gruyere cheese over the bottom of the pre-baked crust. Spread the sautéed sauerkraut evenly over the cheese, then scatter the crumbled bacon on top. Pour the egg mixture over the sauerkraut and bacon. Sprinkle the remaining Gruyere cheese over the top.
10. **Bake the Quiche:** Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
11. **Cool and Serve:** Let the quiche cool for at least 15 minutes before slicing and serving. Garnish with fresh thyme sprigs, if desired. Serve warm or at room temperature. Enjoy!