Preheat the oven to 400°F.
Heat a large skillet over medium heat and add olive oil, chopped onion and diced green chiles. Cook for about 5 minutes until the onions are softened. Add the ground venison to the skillet and cook until browned. Season the meat mixture with the fennel, cumin, garlic powder, chile powder and salt. Remove from heat and let cool.
In a bowl, whisk the eggs and sour cream until smooth.
Carefully set the pie crust in a pie pan and crimp the edges. Add the meat to the pie pan and pour the egg mixture over the top of the meat. Top with shredded cheese, sliced tomato and a pinch of the chopped green onions.
Place the venison quiche in the oven and bake for 20-25 minutes. Remove when done and let cool before slicing.
Serve with chopped green onions and sliced avocado.