Ingredients
Dough for single-crust pie1 pound bulk Italian sausage1/4 cup chopped onion1/4 cup chopped green pepper4 teaspoons chopped seeded jalapeno pepper1 cup shredded sharp cheddar cheese3 large eggs, room temperature1 cup heavy whipping cream1 teaspoon minced fresh parsley1 teaspoon minced fresh basil1/4 teaspoon pepper1/8 teaspoon saltDash garlic powderDash cayenne pepper
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese.
In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
