Low Carb Quiche with Bacon, White Cheddar, and Scallions - Devotions On Diabetes (2024)

This low carb quiche tastes just as good as it looks! With salty bacon, creamy white cheddar cheese, and the mild onion flavor of the scallions, this recipe is a delicious low carb breakfast or light lunch option. It’s good any time of day. This works well for someone with diabetes or someone on a low carb diet or keto diet.

Prepare it ahead for overnight guests or for lunches throughout the week (my personal favorite way with a busy week ahead!). Or pop it in the oven on Christmas morning for a great way to have an easy meal or a tasty brunch for the whole family. You can’t go wrong with this “egg pie” (as my husband calls it).

The great part of a classic quiche is that you can add in the ingredients you like, and leave out the ingredients you don’t like. So make it yours! Check below for some variation suggestions. But for now, let’s get started with the step-by-step instructions for this bacon, white cheddar, scallion quiche.

(Looking for a different flavor for your quiche? Try my spinach and feta quiche!)

1. Par Bake the Crust for THIS Low Carb Quiche

The first step to making this low carb quiche recipe is to partially par bake (or blind bake) the buttery crust for a bit. This means we will be baking the crust before we fill it. But only for a bit. (You would fully par bake the crust for a pie like a banana cream or something that doesn’t bake in the oven. But this quiche needs to bake in the oven once it’s filled, so we will only partially par bake it.)

To par bake your crust, you will need to line the crust with parchment paper and fill it with pie weights (or some people use dried beans or rice). This will weigh the crust down to keep it from puffing up as it bakes.

Place the crust in your preheated oven for 15 minutes, until the edges are set.

Then carefully remove the parchment and weights, and you will see that the bottom of the shell isn’t baked. That’s ok — just poke fork holes in the bottom of the pie shell to help keep it from bubbling up, and bake for another 5-7 minutes until the bottom is set.

HOMEMADE PIE CRUST OPTION

Do I know how to make a homemade pie crust? Yes. Did I opt to buy a premade pie crust? Yes. Yes, I did. Although a homemade pie crust is fun and delicious, I’m a busy wife, mom, business owner, and blogger. And Marie Calendar happens to make a darn good pie crust.

Even though it isn’t made of whole grains, because of the combination of fat and protein in a quiche, my blood sugar doesn’t spike at all when I eat it. My point is this: consider the options and do what you need to do. If you make your own homemade crust, just place it into a pie dish to par bake it first.

Prepare the Low Carb Quiche filling

While the crust is baking, take 2-3 minutes to gather the other ingredients. You will need 8 strips of bacon cooked and crumbled, 1 cup of white cheddar cheese shredded, and 3 scallions (green onions) diced.

Once you have your add-ins prepared and the crust is almost done in the oven, you can mix together the filling. Crack the 4 large eggs into a large bowl with a spout and give them a whisk. After that, add the milk, salt, and black pepper to the mixing bowl and stir well. Then add in the bacon, cheese, and scallions into the raw egg mixture.

FILL THE PIE CRUST

Now that the pie crust is done par baking and the filling is ready, we need to pour the filling into the pie shell so it can bake fully. Do not overfill your pie crust. The eggs will puff a bit while they bake, and you don’t want it to spill over the pie pan.

Baking the Low Carb quiche

Once the pie crust is full of the quiche filling, carefully place it back in the oven and bake for 45 minutes to an hour. Bake it until the center is just almost set; don’t over bake.

If your pie crust is getting too dark while the quiche is still baking, simply cover it with a pie shield or use some aluminum foil to cover it and prevent it from burning. You want it golden brown, not burnt.

Then remove the quiche from the oven and place it on a cooling rack for 15 minutes before cutting it into individual slices. Or cool completely to room temperature before placing in the refrigerator to serve later.

CARBS FOR Low Carb Quiche

There are definitely still carbs in this low carb quiche. They come mainly from the crust, of course, but some from the milk as well.

With the specific brand of ingredients I used for this recipe, the entire total was 124g of carbs. With this recipe making 8 servings, that’s only 15g of carbs per serving. (Need help counting carbs for your recipes? Check out my blog post with step-by-step instructions!)

Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.

What Makes this Recipe Diabetic Friendly?

The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb lifestyle, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.

For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:

• a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
• a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe

This recipe leans toward option 1.

While the fiber is non-existent in this recipe, you can certainly add in a whole grain muffin or substitute the pre-made crust for a whole grain one. But, as I said above, this wonderful recipe is low carb enough, and has the protein and fat in it to not spike my blood sugar.

What to Serve with Low Carb Quiche

There are several choices when it comes to food to eat with quiche, in addition to a little parmesan cheese sprinkle on top. And several of them would add in the fiber this recipe is missing for what I call the “diabetes trifecta” that helps stabilize glucose levels. Here are a few ideas:

• greek yogurt with granola
• a whole grain muffin
• fresh fruit – berries, bananas, and apples all have decent fiber content

Why is THIS Low Carb Quiche a Favorite of Mine?

I personally enjoy this recipe because it’s delicious, it’s a combination of really simple ingredients, it’s quick and easy to make, and it doesn’t cause a rise in my blood sugar. I will make this early in the week and reheat it for a light lunch for several days while I’m working. And since it makes 8 servings, I like to share half with a friend.

VARIATIONS ON RECIPE

There are so many ways to change up a quiche with different ingredients. That’s one of the best things about quiche! I try to stay to 1 1/2 cups of “add ins” in addition to the eggs, milk, salt, and pepper. Here are a few of my favorite combinations that are all good options:

• ham and swiss cheese (use up that leftover ham from Easter!)
• spinach and feta
• mushrooms and roasted red bell pepper with gruyere cheese
• prosciutto and artichoke with goat cheese quiche
• orange bell peppers, red onions, and zucchini (any veggies you like – so colorful) with mozzarella cheese

Looking for more of a custard filling? Use heavy whipping cream in place of milk.

Want to cut some of the fat? Use 2% milk instead of whole milk.

MAKE AHEAD INSTRUCTIONS for low carb quiche

The make-ahead instructions for this quiche are just the same as above. Just make sure you let it cool completely before covering with plastic wrap to refrigerate for later.

STORING FOR LATER

This quiche makes great leftovers! For best results, store covered or in an airtight container in the fridge and reheat for a delicious breakfast or light lunch. It will keep for 3-4 days.

And now for your free recipe:

OTHER BREAKFAST RECIPES TO TRY

• Triple Berry Breakfast Casserole
• Fall Harvest Pancakes

DID YOU MAKE THIS RECIPE?

If you’ve made this recipe, would you please leave a comment? I would love to hear from you!

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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.

PIN FOR LATER

MORE RECIPES TO ENJOY

COUNT CARBS and Nutrition Facts EASILY

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I love how this template makes counting nutrition facts SO easy. You literally list the total grams from each ingredient, total it at the bottom, and divide by the number of servings.Voila!

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Check my Etsy storefor an instant download that includes a cover page, section header pages for different kinds of recipes, section tabs, and this recipe template.

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