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Keto Quiche | McGriddle Style

A savory egg, bacon, and cheese quiche drizzled with a sugar-free maple syrup.
Course Breakfast
Cuisine American
Keyword Keto Quiche
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings 8 Servings
Calories 499kcal



  • 1 cup heavy cream
  • 4 large eggs
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper
  • 8 oz bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese



  • When making the sweet pie curst add in 2 teaspoons vanilla extract. Chill for 30-60 minutes in the fridge to firm up prior to rolling out.
  • Preheat oven to 375 degrees F.
  • Roll the chilled pie crust between two sheets of parchment paper and transfer to your pie/tart pan. Form the crust to the sides of the pan and remove any excess.
  • Line the inside of the pie crust with a square of parchment paper and fill to the edges with pie weights or use another oven safe pan/pot (as shown in video) to prevent crust from inflating.
  • Bake the crust for about 15 minutes, until pale golden. Remove from the oven and allow to cool. Reduce oven temp to 350 degrees F.


  • Combine the eggs, heavy cream, salt, and pepper in a large bowl. Using a hand mixer, blend until well combined.
  • Layer the bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  • Cover the edges with foil or a pie crust shield if they are very exposed, then bake for 40-45 minutes, or until a knife inserted 2 inches from the edge comes out clean.
  • The center will be set but still slightly jiggly. Allow to cool for 10 minutes before cutting and serving.
  • Best stored in the fridge in glass container up to 5 days.



Net Carbs: 3g
Serving Size: 1 Slice
Yields: 8 Slices
**For a higher protein, lower fat version feel free to change the ratio of heavy cream to eggs!


Calories: 499kcal | Carbohydrates: 6g | Protein: 22g | Fat: 42g | Fiber: 3g