This quiche is made using my Fabulous Pie Crust. The Southwest flavors and tomatoes with green chilies in this quiche make for a mildly spicy quiche.  I love to serve this with a fantastic salad. The pie crust really is fabulous as it stands up well to moist fillings without getting soggy, even after days in the refrigerator. I have a sweet version, and this is the savory version. I like to use glucomannan powder (optional) in the pie crust.  You can get it in capsule form from Swanson Vitamins, I think it is, or you can actually buy it in bulk in Walmart, which would be easier and preferable.  I need to do that once I have finished the capsules I have.  I just break open the capsules and use the powder within them.  It tends to give the crust more flexibility and a taste that is similar to if one had used white flour in the crust.  At least, I think so!  However, that said, I have made the crust without it and it works fine, if you don't have it.


I really hope you will try this pie crust, not just for quiches, but for other applications as well.  I am so happy with it.  Sure, it is a bit more finicky to work with compared to a flour pastry crust, but still well worth the extra bit of effort to make it look pretty in the pie dish.


Quiche was popular even when I was still in my twenties in Canada – in fact, maybe that is actually when it became popular?  I am not sure.  In any case, since then I have eaten many quiches and this one is as good as it gets! Yummy if you like Tex-Mex flavors.

I did not add onions to the meat as my husband doesn't handle cooked tomatoes and onions well, but feel free to add them, if you like.  You won't miss them and they do add extra carbs.


Bacon Cottage Quiche

Bacon Cheddar Quiche

Bacon Zucchini Quiche

Two-Cheese Broccoli and Bacon Quiche

Miracle Dough Cheesy Zucchini Quiche



My Fabulous Pie Crust:

13/4 cups Gluten-Free Bake Mix 2, OR (425 mL)

  13/cups (425 mL) almond flour plus 2 tbsp oat fiber (30 mL)

1 tsp glucomannan powder, optional (5 mL)

1/8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1/4 tsp almond, OR vanilla extract (1 mL)


1 lb ground beef (0.45 kg)

14.5 oz can diced tomatoes (with green chilies) (411 g)

1 tsp salt (5 mL)

1/2 tsp hot chili powder (2 mL)

1/2 tsp black pepper (2 mL)


4 large eggs

1/4 cup cream, almond milk, OR water (60 mL)

1/4 cup cream cheese, softened completely (60 mL)

1/4 tsp nutmeg (1 mL)

11/2 cups shredded Mexican-Style Four Cheese Blend (375 mL)


Preheat the oven to 375°F (190°C). 


Fabulous Pie Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, glucomannan powder (if using) and salt. 


In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract.  Add dry ingredients: process on low speed until a dough ball forms.  If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time. Wrap dough ball in plastic wrap and chill about 1 hour in the refrigerator or freeze for a shorter amount of time, if time is a factor.  Roll out between sheets of parchment paper.  Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish.  Remove top sheet and invert pie pastry over pie dish (preferably shallow; however, a deeper pie dish will work) using the parchment to help in the process.  Be prepared to press the dough out and patch where necessary. I use scissors to cut the edges and then patch along the edges where necessary. Make a slightly thicker edge and flute the edge attractively.


While making the filling, place the pie dish with prepared pastry crust in the freezer to chill and become very firm.


Filling:  In large nonstick frying pan, brown ground beef over medium heat.  Add tomatoes, salt, hot chili powder and black pepper.


Topping:  In medium bowl, whisk eggs together with cream, almond milk, OR water, cream cheese and nutmeg. 


Remove pie crust from freezer.  Fill with beef mixture and pour topping over the meat.  Bake 35 to 40 minutes, or until set.  Cover with foil tent in the last 10 minutes, if necessary, to prevent the edges of the pie crust from turning too dark.

Yield:  8 servings

1 serving

431.3 calories

25.6 g protein

32.2 g fat

0.1 g fiber

8.2 g net carbs 

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