Butter a 10 inch quiche or deep-dish pie plate; set aside.
In a heavy 4 quart saucepan, bring water to a rapid boil.
Add salt and oil.
Gradually add vermicelli, being sure water continues to boil.
Cook vermicelli uncovered until tender but firm, stirring occasionally.
Drain; set aside.
In a large skillet, break sausage into small pieces.
Add onion, green pepper and black pepper.
Cook until sausage is no longer pink and onions are golden.
Drain off fat; set sausage mixture aside.
In a large bowl, beat eggs with a fork or whisk until mixed well but not frothy.
Dissolve cornstarch in milk.
Blend milk mixture and yogurt or sour cream into eggs.
Fold in 1 cup cheese and cooked vermicelli.
Spoon into prepared pan.
Top with meat mixture.
Sprinkle with remaining cheese and breadcrumbs.
Place pizza in cold oven.
Set temperature control at 350°F (175°C).
Bake 40 minutes.
Serve hot.
Makes 6 to 8 servings.