1 Pastry shell (9 inch), unbaked
3/4 Pound bulk pork sausage or links, sliced
1/2 Cup chopped, onion
1/3 Cup chopped green pepper
1 1/2 Cups shredded cheddar cheese
1 Tablespoon all purpose flour
1 Tablespoon chopped parsley
1/2 Teaspoon seasoned salt
1/4 Teaspoon garlic salt
1/4 Teaspoon pepper
1 Cup light cream or evaporated milk
1. Preheat oven to 425 degrees. Prepare pastry shell. Bake 7 minutes; remove from oven. Reduce heat to 350 degrees.
2. In a medium skillet, brown sausage. Reserve 2 tablespoons fat; drain off remaining fat. Sauté onion and green pepper in reserved fat until crisp tender, about 2 minutes. Stir in drained sausage. Spoon into partially baked shell; sprinkle with cheese. In a medium sized bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheese. Serves 8.
3. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. Cool for 5 to 10 minutes; cut into wedges to serve