Sausage Quiche

I thank my Mom for this one. I remember we would have poolside parties at our apartment complex when I was an early teenager, and Mom would bring this quiche. Forget all about "real men" not eating the stuff. That just means more quiche for me if you think that way. It's eggs and cheese with a pie crust --what are you complaining about?!?

1 deep-dish frozen pie crust, thawed
3/4 lb pork sausage links or bulk sausage fried crumbly
1/2 cup onion, chopped
1/3 cup green pepper, chopped
1-1/2 cups sharp chedder cheese, grated
1 tbs. flour
2 eggs, beaten
1 cup evaporated milk
1 tbs. parsley flakes
3/4 tsp seasoned salt
1/4 tsp garlic salt
1/4 tsp pepper
  1. Preheat oven to 375 degrees.
  2. In medium skillet, fry sausage until cooked, drain on paper towels and save 2 tbs fat (if you even HAVE two tbs of fat...if not, use butter).
  3. Saute onion and green pepper in fat 2-3 minutes. Slice sausage.
  4. Combine cheese and flour, stir in sausage, green peppers and onion. Spread in crust shell. Mix remaining ingredients and pour in shell.
  5. Bake 35-40 minutes or until browned and filling is set.
I love quiche. The beauty about it is that you can pretty much turn any leftover into the "theme ingredient." For example, try replacing the sausage with broccoli, mushrooms, tofu, etc.