Preheat oven to 425°.
In a large mixing bowl, combine flour, sugar, salt, and butter.
Using a pasty cutter (or a fork) work the dry ingredients and the butter until the mixture becomes crumbly.
Add cold water to crumble mixture and knead by hand until dough becomes smooth.
Transfer dough to a well floured surface and with a rolling pin, roll out dough large enough for an 8' cast iron skillet.
Lightly spay skillet with a nonstick cooking spray.
Place rolled out dough into skillet and cut off extra dough hanging over.
Using a fork, poke wholes in the bottom of crust and place in oven for 15 minutes.
Remove from oven and set aside.
Heat oil in a medium sized frying pan.
Add bell pepper, jalapeno, and onion to pan. Sauté until cooked.
Remove veggies from heat and set aside.
In the same pan used for the veggies, add the breakfast sausage and cook until no longer pink.
Drain grease from sausage and set aside.
In a large mixing bowl, add eggs, heavy cream, and seasoning. Whisk until combined.
Add vegetables to egg mixture and stir well.
Spoon ½ of sausage into the pie crust and top with 1 cup of pepper jack cheese.
Pour ½ of egg mixture over and sausage and cheese.
Now add the last of the sausage and 1 cup of cheese on top of egg mixture. Pour remaining egg mixture on top then top with the last ½ cup of pepper jack.
Place quiche in oven and bake for 10 minutes.
Lower over to 350° and continue to cook for 30-35 minutes.
Remove from oven and let cool a few minutes before serving.
Optional: top with chili, sour cream, picante sauce and sliced green onions.