Heat the oven to 350 degrees.

Break off pieces of the fathead dough and roll out as flat as possible. You can flatten the dough for a thin crust if you own a tortilla press. To use the tortilla press, place a dough ball between two sheets of parchment paper and press the dough in the tortilla press as flat as possible to produce a round disk.

Place the disk in the bottom of a pie pan.

Continue with the remaining dough balls until all the pressed or rolled-out dough is pressed into the pie pan. A deep dish pie pan is ideal for this quiche; however, if you only have a regular pie pan, it will do.

Press the dough disks together as they are added to the pie pan to seal them together.

Crimp the edges of the crust and poke some holes in the bottom.

Bake the crust for about 12 minutes until the crust is golden brown.

In the meantime, brown the ground beef in a skillet.

Drain off the grease and set it aside.

In a bowl, whisk the eggs, half the cheese, salt, pepper, milk, mayonnaise, baking mix and chopped onion.

Mix the ground beef cheese.

When the pie crust is done, remove it from the oven and spoon the ground beef into the pie shell.

Carefully pour the egg mixture over the beef.

Sprinkle the top with the remaining cheese.

Place a foil rim around the edge of the crust.

Place on a baking sheet.

Bake for 30 minutes or until a toothpick comes out clean from the center.

Cut into wedges to serve.