This was a fairly simple quiche that I put together for breakfast.  Most quiches are easy enough to convert to low-carb--just make it without the crust.  You can adapt this recipe fairly easily, swapping out different meat, veggies and cheeses, as long as you keep the egg/cream/cheese proportions the same.  This allows the quiche to remain somewhat moist and still bind nicely.

Low Carb Ham & Swiss Quiche

2 tbs butter
1 medium onion, chopped
8 or so button mushrooms, chopped
8 oz cooked ham, diced
8 large eggs
1 1/2 cups heavy cream
1/4 tsp cayenne pepper
1/4 tsp nutmeg
1/2 tsp salt
pinch of thyme
2 cups Swiss cheese, shredded

1) Preheat oven to 425.  Spray down a 9 inch deep dish pie pan with non-stick spray and place on a cookie sheet.
2) Saute onions and mushrooms in the butter, until soft and done to your liking, then layer on the bottom of the pie pan.
3) In the same pan, briefly fry the ham if you desire (I like it to get a touch brown), then layer on top of the mushrooms and onions in the pie pan.
4) Beat eggs, cream, and spices together in a bowl.
5) Stir cheese into the egg mixture.
6) Pour egg mixture over the other ingredients in the pie pan.
7) Transfer cookie sheet with the pie pan onto the middle rack of the oven and bake for 30-40 minutes.  You want the middle of the quiche to be just firm, so that it still jiggles slightly.
8) Cut into 8 wedges and enjoy.

When you first look at the wedge, you might think that it is not enough.  However, we both found one wedge to be very filling.

Approximate Nutrition Information Per Serving (as calculated by DietPower):
Calories: 346, Fat 29.6 g, Cholesterol 306 mg, Sodium 569 mg, Potassium 283 mg, Carbohydrate 4.35 g, Dietary Fiber .451 g, Sugars 1.53 g, Protein 17.3 g