Preheat oven to 375˚F (190˚C). Place the empty shells on a baking sheet; bake for 12 minutes. Cool slightly.
Meanwhile, in a large skillet set over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate to drain. Crumble or chop bacon into small pieces. Toss the cooked bacon with the cheeses and thyme; divide this mixture between the mini-tart shells.
In a small bowl, whisk together eggs, cream, salt and pepper. Spoon an equal amount into each mini-tart shell (about 2 tsp/10 ml each). Bake for 15 minutes or until quiche is set and pastry golden. Makes 18 tarts.