3/4 lb. sausage links
1 unbaked 9-inch pie shell, at least 1 1/4 inches deep
1/2 c. chopped onion
1 clove garlic, minced or pressed
1/3 c. chopped red or green bell pepper
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1 tbsp. all-purpose flour
2 lg. eggs
1 c. evaporated milk
1 tbsp. chopped parsley
1/4 tsp. pepper

In a large frying pan over medium-high heat, cook sausage until well browned. Drain on towels. Discard all but 1 1/2 teaspoon of drippings.

Meanwhile, bake pie crust on bottom rack of a 375 degree oven for 10 minutes.

To frying pan, add onion, garlic, and bell pepper; stir often over medium-high heat until the vegetables are limp, about 5 minutes. Cut sausages into 1/2 inch lengths into a bowl; add onion mixture, cheese, and flour. Mix well and scrape into the partially baked crust.

In the same bowl, beat eggs to blend with milk, parsley, and pepper. Pour over sausage mixture. Bake on the bottom oven rack until filling is set when gently shaken, 30-35 minutes. Let stand 10-15 minutes. Cut into wedges. Serves 6 to 8.