Trust me, it’s the sauce that changes everything here.

Preheat your oven to 375°F (190°C).

Arrange the thinly sliced potatoes in a single layer, slightly overlapping, in a greased 9-inch pie pan.

Sprinkle the crumbled bacon evenly over the potatoes.

In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and onion powder until well combined.

Stir in the shredded cheddar cheese.

Pour the egg mixture over the potatoes and bacon, ensuring everything is evenly coated.

Place the pie pan on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing. Garnish with fresh chives if desired.

For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach. You can also experiment with different cheeses like Gruyere or Swiss for a unique flavor profile. If you prefer a crust, use a low-carb almond flour crust to maintain the low-carb theme. Additionally, adding a pinch of nutmeg to the egg mixture can enhance the overall flavor of the quiche.