In medium bowl, mix half-and-half, milk, eggs, salt and pepper; set aside.
In prepared pie crust, layer cooked sausage, vegetables and cheese.
Pour egg mixture over into the pie pan.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Notes
TIPS
To be sure you have enough room in the pie crust for the egg mixture, be sure to use a deep dish pie plate, not a tart pan. It should be a 9-inch pie plate.
Don't add salt. This should have enough salt from the added cheese. I recommend salting at the dining table.
Be sure to use a baking sheet to protect the oven in case the egg mixture creeps out of the pie crust.
As long as you are making quiche, make two!
Store the leftover quiche in individual airtight containers. You'll have the perfect single serving for the upcoming week!