Keto Quiche with Flaky Crust

Everyone grew up eating McDonalds so what better way to change up breakfast than to make a keto quiche, McGriddle Style! While my upbringing consisted of McDonalds orange juice, hash browns and pancakes, Matt always got the McGriddle and after trying this recipe, boy, do I feel like I missed out!

Keto Quiche | McGriddle Style

A savory egg, bacon, and cheese quiche drizzled with a sugar-free maple syrup.



1 Low Carb Sweet Crust

2 tsp vanilla extract


1 cup heavy cream

4 large eggs

1/2 tsp pink salt

1/4 tsp black pepper

8 oz bacon, cooked and crumbled



  1. 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.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. 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.
  5. 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.


  1. Combine the eggs, heavy cream, salt, and pepper in a large bowl. Using a hand mixer, blend until well combined.
  2. Layer the bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  3. 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.
  4. The center will be set but still slightly jiggly. Allow to cool for 10 minutes before cutting and serving.
  5. Best stored in the fridge in glass container up to 5 days.



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