Italian Sausage Quiche

• Pastry for single-crust pie (9 inches)
• 1 pound bulk Italian sausage
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 4 teaspoons chopped seeded jalapeno pepper
• 1 cup shredded sharp cheddar cheese
• 3 large eggs
• 1 cup heavy whipping cream
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh basil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Dash garlic powder
• Dash cayenne pepper

1. Preheat oven to 450u0b0. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 375u0b0.
3. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
4. In a large bowl, whisk remaining ingredients; pour over cheese. Bake 35-40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
5. Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u0b0. Place quiche on a
6. ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

pastry, italian sausage, onion, green pepper, pepper, cheddar cheese, eggs, heavy whipping cream, parsley, fresh basil, pepper, salt, garlic, cayenne pepper

Taken from www.tasteofhome.com/recipes/italian-sausage-quiche/ (may not work)