Pre-bake your pie crust according to the packing instructions. Set aside once the crust is pre-baked.

Preheat the oven to 400F.

Cook your Turkey Sausage. Heat a large skillet over medium-high heat. Once hot, add the olive oil. Then, add the ground turkey to the hot skillet. Next, add your salt, fennel seeds, Italian seasoning, red pepper flakes, black pepper, and paprika. Brown the turkey, breaking it up as it cooks. When the turkey is almost browned, add your minced garlic. Once the turkey is browned, remove from the skillet and place in a large mixing bowl and set it aside. Pro tip: crush the fennel seeds with a mortar and pestle or wrap the seeds in plastic wrap or paper towel and roll a rolling pin over them to crush them before adding to the skillet.

Sauté Vegetables. In the same heated skillet you cooked the sausage, add a tablespoon of olive oil. Add the onion and bell pepper to the skillet and cook over medium-high heat for 7-10 minutes. The pepper and onion should be tender. Once the onion and pepper are done, add them to the same mixing bowl as the sausage.

Make Egg Mixture. In a medium-large bowl, add the eggs, half and half, salt, and pepper to a large mixing bowl. Whisk together until well combined. Whisk in the cheese and pour the egg mixture into the bowl with the sausage, peppers, and onions. Stir until combined.

Next, pour the quiche mixture into your pre-baked crust. Then, bake the quiche at 400 degrees for 25-30 minutes or until crust is golden brown and the egg is slightly puffed and set.

Remove from the oven and let cool for 10-15 minutes before slicing.