Roasted Red Pepper and Sausage Quiche

1.

Preheat oven to 375°F (190°C). Roast the red pepper directly over the gas burner or under the broiler until blackened all over, then peel, seed, and dice.

2.

In a skillet, cook sausage over medium heat until browned and cooked through. Remove from heat and drain excess fat, if necessary.

3.

In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy.

4.

Spread the sausage and diced red peppers evenly over the bottom of the pie crust, followed by the grated cheese.

5.

Pour the egg mixture over the sausage and vegetables in the pie crust, ensuring everything is evenly distributed.

6.

Bake in the preheated oven for 40-45 minutes or until the quiche is set in the center and the top is lightly golden.

7.

Allow the quiche to cool for at least 10 minutes before slicing and serving warm for best flavor and texture.