The balance of sweet and savory in this quiche comes from sauteed onion that is deglazed with maple syrup. You can make the quiche ahead of time, and refrigerate it overnight; reheat it just before serving.
On a lightly floured surface, roll pate brisee to 1/4 inch thick. Cut out a 14-inch round. 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.
Preheat oven to 425 degrees. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. 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.
Reduce oven to 375 degrees. 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 1/2-inch pieces. Pour off drippings, reserving 1 tablespoon in skillet.
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.
Whisk together eggs, cream, thyme, salt, and pepper. Whisk in onion mixture. Pour into cooled tart shell. Scatter half the bacon over top.
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.
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