If using, prepare the keto pie crust as instructed and blind bake with pie weights or dried beans to prevent rising. Shield the edges with foil to avoid burning. Allow the crust to cool.
Preheat the oven to 350°F. In a skillet, cook the bacon until crispy, then transfer to a paper towel to drain.
In a large bowl, whisk the eggs. Mix in the heavy cream, ham, cooked bacon, cheddar cheese, and green onions until well combined.
Pour the egg mixture into the cooled pie crust, if using, and cover the crust edges with foil. Bake for 40-50 minutes, or until the center is just set.