Sausage & Pepper Quiche Recipe

• 1/2 (15 ounce.) pkg. refrigerated all ready pie crust (1 crust)
• 1 pound Italian sausage
• 1 sm. onion, sliced
• 1 lg. frying pepper
• 1 sm. red bell pepper
• 3 lg. Large eggs
• 1 1/4 c. half and half
• 2 tbsp. grated Parmesan cheese

1. Unfold pie crust as package label directs; fit the crust into microwave-safe 10-inch quiche dish, pressing crust against bottom and side; trim.
2. Freeze 20 min.
3. Meanwhile, remove sausage from casing; break sausage into 1/2 inch pcs.
4. In microwave-safe 1-qt baking dish, microwave sausage and onion on high 5 min, or possibly till cooked.
5. Drain and throw away liquid.
6. Cut the peppers in half crosswise; throw away core and seeds.
7. Cut into 1/4 inch wide rings; set aside.
8. In medium bowl, beat Large eggs, half and half, and cheese just till blended.
9. Cut 30-inch long piece of waxed paper; mix in half lengthwise and then in half again.
10. Fit waxed paper collar within side of crust to prevent it from collapsing during cooking; tape ends to secure.
11. Microwave crust on high 6-8 min, or possibly just till crust begins to brown, rotating a quarter turn every 2 min; remove color.
12. Immediately place sausage mix on bottom of crust; pour in egg mix.
13. Arrange pepper rings on top.
14. Cover with waxed paper; microwave on medium 20 min or possibly till egg mix is almost set but still moist in center, rotating dish a quarter turn every 5 min.
15. Let stand 10 min.
16. Serves 8.

crust, italian sausage, onion, frying pepper, red bell pepper, eggs, parmesan cheese

Taken from cookeatshare.com/recipes/sausage-pepper-quiche-25149 (may not work)