I think that any quiche can be made low carb, just by using a low carb pastry option (for example lo dough, or an almond pastry crust). Alternatively line the quiche dish with greaseproof paper, or ham, or bacon, press the meat edges togehter to seal, then fill and cook as normal.
Since the purpose of the pastry is to protect the edges of the egg from overcooking, it can be cooked slightly more gently (lower heat) if there is no rim - or use a bain marie.
Love a good quiche.
I tend to replace any milk in the recipe with double cream, to cut the carbs a little further, too.