Kumquat's Savory Mexican Pie Recipe

Name: Kumquat's Savory Mexican Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen pie crust; 1 (14 ounce) can pinto beans, drained and rinsed; 8 ounces cheddar cheese (shredded, I used low-fat, separated); 1 teaspoon chili powder; ½ teaspoon smokey paprika; ¾ teaspoon salt; 3 green onions, chopped; 1 tomatoes, chopped; ⅓ cup salsa (I used hot); 2 eggs; 1 teaspoon olive oil; 12 ounces veggie crumbles (or ground beef); 1 shallot, chopped

Servings: persons

1 frozen pie crust
1 (14 ounce) can pinto beans, drained and rinsed
8 ounces cheddar cheese (shredded, I used low-fat, separated)
1 teaspoon chili powder
½ teaspoon smokey paprika
¾ teaspoon salt
3 green onions, chopped
1 tomatoes, chopped
⅓ cup salsa (I used hot)
2 eggs
1 teaspoon olive oil
12 ounces veggie crumbles (or ground beef)
1 shallot, chopped

1
Preheat oven to 375 degrees Fahrenheit.
2
Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa.
3
Mix to combine.
4
Whisk together the two eggs and the rest of the cheese.
5
Heat olive oil in non-stick skillet.
6
Add the shallot, saute a bit, then the vegetarian crumbles.
7
Cook until browned.
8
Combine the bean mixture and crumbles.
9
Mix and pour into pie crust.
10
Pour the egg and cheese mixture on top.
11
Cook for about 40-45 minutes until egg is done and cheese is melted.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 frozen pie crust, 1 (14 ounce) can pinto beans, drained and rinsed, 8 ounces cheddar cheese (shredded, I used low-fat, separated), 1 teaspoon chili powder, and more.

Yes, Kumquat's Savory Mexican Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kumquat's Savory Mexican Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions