1 (9") folded refrigerated unbaked pie crust
1/2 lb. ground pork sausage (Jimmy Dean, hot)
1/2 c. sliced green onions
2 cloves garlic, minced
1 (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 (opt.)
4 beaten eggs

To Bake: Line unpricked pastry with 2 layers heavy duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 to 7 minutes more or until nearly done. Keep warm.

For quiche filling: In skillet cook sausage, onions and garlic until meat is browned; drain well. Stir in chilies and set aside. In saucepan combine cheese and flour; add cream. Cook and stir over medium heat until cheese is melted; add hot pepper sauce. Gradually blend hot cream mixture into eggs; add meat mixture. Pour into pastry. Bake at 325 degrees for 20 to 25 minutes or until knife inserted off center comes out clean. Let stand 10 minutes before serving. Garnish with tomato slices cut in half. Place around quiche, topped with black olives, cut in half. Add small amount of sour cream in center and cilantro or parsley.