Preheat oven to 375°F (190°C). Press the pie crust into your deep-dish pie plate. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, then bake for 5-7 minutes more until lightly golden. Set aside.

While the crust bakes, cook chopped bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 1 tbsp of drippings.

Add the breakfast sausage to the skillet and cook until browned, breaking it apart. Drain and set aside. Add the chopped onion to the skillet and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Reduce oven temperature to 350°F (175°C). Crumble the cooked bacon.

Layer the cooked sausage, crumbled bacon, diced ham, and onion mixture evenly in the bottom of the pre-baked crust. Sprinkle both cheeses over the meat.

In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and smooth.

Carefully pour the egg mixture over the ingredients in the crust.

Bake for 40-50 minutes, or until the center is just set (it should have a slight jiggle). Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving.