1Bake a pie crust “blind” (lined with tinfoil and weights) in a hot oven (200 degrees centigrade) for about 20 minutes. Remove foil and paint with beaten egg. Return to oven and bake about 5 minutes more until golden. Remove from oven.
2Remove casing from the sausage, chop into small pieces.
Chop the bell pepper into small pieces.
Sauté the sausage with the peppers until the peppers are soft.
Remove from skillet and drain to remove as much of the grease as possible.
3Beat the eggs and yolks with the milk, cream, salt and pepper and keep handy.
4Place the sausage/pepper mixture in the pie crust, place the quiche in the oven and fill with the egg/cream liquid.
Bake for about 45 minutes in a slow oven (150 centigrade) until set.
Remove and serve.
There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.