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1. Turn the oven to 375 degrees and preheat.
2. Beat together 1 egg, water and garlic powder in a medium bowl.
3. Add the cornmeal and blend until the mixture is crumbly.
4. Spray an 8 inch pie plate with non-stick cooking spray.
5. Press the mixture into the bottom and up the sides of the pie plate.
6. In another bowl, beat together 4 eggs and the chili powder until well blended.
7. Add the pinto beans, green chili peppers, green onions and Monterey Jack cheese.
8. Stir to combine.
9. Pour the mixture into the prepared crust.
10. Bake the quiche until the center is puffed and is set, which takes about 30 to 40 minutes.
11. Drizzle the salsa on top and let stand for 5 minutes.
12. Serve.
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