Preheat the oven to 350 degrees.
Remove the casing from each sausage and divide the meat into 1-inch chunks. Cook the sausage pieces in a large skillet until browned and cooked through. Remove to a paper plate or towels and reserve.
Heat the olive oil over medium heat, add the onion and cook until translucent.
Roast a whole red pepper, remove the charred skin, seed and cut into œ-inch slices.
Sprinkle the pie shell evenly with the sautéed onions. Add the roasted peppers and top evenly with the cooked sausage pieces. Sprinkle the mozzarella cheese evenly over the top.
Break the eggs into a large mixing bowl and beat lightly with a fork. Add the half-and-half and stir to mix. Add the salt and pepper and stir.
Pour half of the egg mixture over the quiche and allow the liquid to settle. Add the remaining liquid, but dont overfill the shell.
Bake for 50 to 60 minutes or until the center doesnt jiggle. If the crust is browning too much after 20 minutes, cover the crust edge with aluminum foil strips.
Cool slightly on a rack. Serve warm.
2 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper
1 9-inch pie crust, unbaked
2 cups shredded mozzarella cheese
4 large eggs
2 cups half-and-half
1 tsp. salt
3/4 tsp. coarsely ground black pepper
This article appears in April 2011.