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

To Bake Crust: On floured surface, roll pie crust to 12" circle. Place in a 9" fluted quiche dish lined with 2 layers of heavy duty foil. Bake for 5 minutes. Remove foil and bake 5 to 7 minutes more until nearly done. Keep warm.

For Filling: In a skillet, cook sausage, onion and garlic until meat is browned; drain well. Stir in chilies, set aside.

In saucepan, combine cheese and flour, then 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 inserted knife comes out clean. Let stand 10 minutes before serving. Garnish with tomato slices, olive slices around edge, a dollop of sour cream in center and a sprig of parsley.