2 c Fresh corn kernels
1/2 lb Hot Italian sausage
1 sm Red pepper; diced
1 Green onion; sliced
1 pk Prepared pie crust
3 lg Eggs
1 c Milk
1/4 c All-purpose flour
1 ts TABASCO pepper sauce
1/2 ts Dry mustard
1/2 ts Salt
In 2-quart saucepan, heat corn and enough water to cover; bring to a boil.
Reduce heat to low; cover and simmer 5 minutes until corn is tender. Drain.
Remove casing from sausage. In 10-inch skillet over medium heat, cook
sausage until well browned on all sides, stirring to break up sausage. With
slotted spoon, remove sausage to plate.
In drippings remaining in skillet, cook red pepper 3 minutes; add green
onion and cook 2 minutes longer, stirring occasionally.
Preheat oven to 450?F. Line 10-inch fluted tart pan* with removable bottom
with prepared pie crust. Bake 10 minutes.
In large bowl, beat eggs, milk, flour, TABASCO sauce, mustard and salt
until well blended. Stir in corn, sausage, red pepper and green onion. Pour
mixture into prepared pie crust.
Reduce oven temperature to 350?F; bake 40 minutes or until knife inserted
in center comes out clean.
Makes 6 servings.
*Or, substitute 9-inch pie plate for tart pan.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us
Yields
6 Servings