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.

*Or, substitute 9-inch pie plate for tart pan.