Preheat the oven to 350°F. (175°C).

Lightly grease a 9-inch pie plate with oil. Avocado or olive oil works well. Place the pie plate on a foil-lined baking sheet. This will catch drips and make cleanup easier.

In a large mixing bowl, whisk together:

6 lightly beaten eggs (creates a custard-like texture)

1 tsp Diamond Crystal kosher salt (or ½ tsp fine-grain salt)

2 tsp garlic powder + 2 tsp onion powder (for savory depth)

1 tsp dried oregano + ¼ tsp cayenne pepper (herbaceous warmth + subtle kick)

Whisk in 2 tbsp Dijon mustard (for tangy richness) and 6 oz sugar-free tomato paste (for concentrated umami). Set aside.

Heat a 12-inch skillet over medium heat.

Add 2 lbs lean ground beef (85/15) directly to the dry skillet.

Pro tip: If using extra-lean beef, add 1 tsp oil to prevent sticking.

Break apart the beef with a spatula as it cooks. Sauté until mostly browned but slightly pink (about 5 minutes). This keeps it tender.

Drain excess fat (if needed) and let cool slightly—this prevents the eggs from scrambling when mixed.

Fold the warm beef into the egg-spice mixture until fully coated.

Stir in 1 cup shredded sharp cheddar (reserve ½ cup for topping).

Press the mixture firmly into the greased pie plate, smoothing the top and edges to form an even layer.

Sprinkle reserved ½ cup cheddar evenly over the top.

Bake for 30 minutes on the middle rack until the edges turn golden, the center sets, and the cheese bubbles.

Let the pie cool 15-20 minutes in the pan—this ensures clean slices.

Cut into wedges and serve warm.

Refrigerate leftovers for up to 4 days or freeze for 3 months.

Reheat slices in the microwave (90 seconds) or air fryer (5 minutes at 375°F) for crispy edges.