Preheat oven to 450°F. Line a 9 inch pie plate with refrigerated pie crust, pressing to fit. Prick the bottom with a fork. Bake for 8 to 10 minutes, until lightly golden.
Cook bacon over medium heat until crisp. Scoop bacon onto a paper towel lined plate. Drain grease, leaving about 1 tbsp in the skillet.
Add onions, potatoes and thyme to skillet and cook for 10 minutes on medium heat, stirring occasionally. Remove from heat and stir in bacon.
In a medium sized bowl, whisk half and half, eggs and salt and pepper. Set aside.
Spread cheddar cheese on the bottom of the pie crust. Top with bacon and veggie mixture. Pour in egg mixture and top with chives.
Place pie plate on a baking sheet and bake in a 375°F preheated oven for 35 to 40 minutes or until filling is set. Let stand a few minutes before serving.
Notes
You can also use a frozen 9-inch deep dish pie crust. Thaw for 10 minutes. Prick with a fork. Bake for 8 minutes at 400F. Remove from oven and set aside.