Mexican Quiche - cooking recipe

Ingredients

9-inch folded refrigerated unbaked pie crust
1/2 lb. ground pork sausage
1/2 c. sliced green onions
2 cloves garlic, minced
4 oz. can diced green chili peppers, drained
8 oz. American cheese, shredded (2 c.)
2 Tbsp. all-purpose flour
1 c. light cream or milk
1/2 tsp. bottled hot pepper sauce
4 beaten eggs

Preparation

On floured
pastry
sheet,
roll
pastry
to 12-circle; place in\tUltra 21 (9-inch) Quiche/Pie dish.
Fold under extra pastry; flute
edges.
To
bake:
Line unpricked pastry with 2 layers heavy-duty\tfoil.
Bake
at
450\u00b0 for 5 minutes. Remove foil; bake for
5 to 7 minutes more or until nearly done; keep warm.
For quiche filling, in skillet cook sausage, onions and garlic\tuntil meat
is browned; drain well.
Stir in chilies; set aside.\tIn saucepan, combine cheese and flour;
add cream. Cook and stir over medium heat until cheese is melted; add hot pepper\tsauce. Gradually
blend
hot cream mixture into eggs; add\tmeat
mixture. Pour into pastry.\tBake at 325\u00b0 for 20 to 25 minutes or until knife inserted off center comes out clean. Let stand for 10 minutes before serving.