Preheat your oven to 375°F (190°C). Line your deep-dish pie pan with the pie crust and pre-bake for 10 minutes using pie weights.

Cook the breakfast sausage in a skillet over medium heat until browned, about 5-7 minutes. Drain excess grease and let cool.

Whisk together the eggs and half-and-half in a mixing bowl. Add salt and black pepper to taste, whisking until smooth.

Layer the crumbled sausage and chopped roasted red peppers into the pre-baked pie crust.

Pour the egg mixture over the sausage and peppers. Sprinkle shredded cheddar cheese on top.

Bake your quiche in the preheated oven for 35 to 40 minutes until the center is set and the top is golden brown.

Cool for about 10-15 minutes before slicing. Garnish with chopped fresh parsley.