Place corn in a 2-quart saucepan and cover with water. Bring to a boil; reduce heat to low, cover, and simmer 5 minutes until corn is tender. Drain.
Remove casing from sausage. In a 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage; remove to a plate with a slotted spoon.
In drippings remaining in skillet, cook bell pepper 3 minutes; add green onion and cook 2 minutes longer, stirring occasionally.
Preheat oven to 450°F. Line a 10-inch fluted tart pan with removable bottom (or use a 9-inch pie pan) with prepared pie crust. Bake 10 minutes.
In a large bowl, beat eggs, milk, flour, TABASCO® Sauce, mustard, and salt until well blended. Stir in corn, sausage, and red pepper mixture and pour into prepared pie crust.
Reduce oven temperature to 350°F and bake tart 40 minutes or until a knife inserted in center comes out clean.
Makes 6 servings.