Preheat oven to 350F. Remove pie crust from freezer and allow it to come to room temperature. Take a fork and poke holes around the bottom of the crust.
In a skillet over medium-high heat, cook the breakfast sausage until fully done. Drain grease.
Add sausage, eggs, rotel, half-and-half, cheese, diced onion, hot sauce, salt, pepper, and garlic powder into a large mixing bowl. Mix until fully-combined.
Liberally baste the bottom of the pie crust with grey poupon, making sure to spread an even coat. Pour in egg and sausage mixture; bake for 45 minutes or until the quiche has fully set. You can check doneness by inserting a toothpick into the middle. When it comes out clean, the quiche is done.