Sausage & Pepper Quiche Recipe - crust

Method

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