Preheat and prep the crust. Heat your oven to 375°F (190°C). If using a raw pie crust, line it with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until lightly set. Remove weights, prick the bottom with a fork, and bake another 5 minutes. Let cool slightly.

Cook the sausages. Remove casings if using links. Heat a skillet over medium. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess fat.

Sauté the veg. In the same skillet, add a little oil or butter if needed. Sauté onion and red pepper with a pinch of salt until soft and lightly golden, 5–7 minutes. This adds sweetness and removes extra moisture.

Whisk the custard. In a bowl, whisk eggs, milk (or half-and-half), Dijon, smoked paprika, salt, and pepper until smooth and slightly frothy. Stir in the chopped chives.

Layer the fillings. Scatter the sausage, sautéed onion, and pepper evenly into the pie crust. Sprinkle the cheese over the top, reserving a small handful if you like a melty finish on top.

Pour and top. Carefully pour the egg mixture over the fillings. If you saved a bit of cheese, sprinkle it now for a golden crown.

Bake. Place the quiche on a baking sheet to catch any drips. Bake at 375°F (190°C) for 30–40 minutes, until the center is just set and no longer wobbly, and the top is lightly golden. A knife inserted near the center should come out mostly clean.

Rest before slicing. Let the quiche rest for 10–15 minutes. This helps the custard set fully and makes cleaner slices.

Serve. Enjoy warm or at room temperature. Add a simple green salad or roasted tomatoes on the side if you want a full plate.