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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.
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2
Freeze 20 min.
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3
Meanwhile, remove sausage from casing; break sausage into 1/2 inch pcs.
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4
In microwave-safe 1-qt baking dish, microwave sausage and onion on high 5 min, or possibly till cooked.
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5
Drain and throw away liquid.
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6
Cut the peppers in half crosswise; throw away core and seeds.
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7
Cut into 1/4 inch wide rings; set aside.
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8
In medium bowl, beat Large eggs, half and half, and cheese just till blended.
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9
Cut 30-inch long piece of waxed paper; mix in half lengthwise and then in half again.
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10
Fit waxed paper collar within side of crust to prevent it from collapsing during cooking; tape ends to secure.
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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.
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12
Immediately place sausage mix on bottom of crust; pour in egg mix.
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13
Arrange pepper rings on top.
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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.
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15
Let stand 10 min.
