1/2 (15 oz.) pkg. refrigerated all ready pie crust (1 crust)
1 lb. Italian sausage
1 sm. onion, sliced
1 lg. frying pepper
1 sm. red bell pepper
3 lg. eggs
1 1/4 c. half and half
2 tbsp. grated Parmesan cheese

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 minutes.

Meanwhile, remove sausage from casing; break sausage into 1/2 inch pieces. In microwave-safe 1-quart baking dish, microwave sausage and onion on high 5 minutes, or until cooked. Drain and discard liquid.

Cut the peppers in half crosswise; discard core and seeds. Cut into 1/4 inch wide rings; set aside. In medium bowl, beat eggs, half and half, and cheese just until blended.

Cut 30-inch long piece of waxed paper; fold 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 minutes, or just until crust begins to brown, rotating a quarter turn every 2 minutes; remove color.

Immediately place sausage mixture on bottom of crust; pour in egg mixture. Arrange pepper rings on top. Cover with waxed paper; microwave on medium 20 minutes or until egg mixture is almost set but still moist in center, rotating dish a quarter turn every 5 minutes. Let stand 10 minutes. Serves 8.