Preheat your oven to 375 degrees Fahrenheit.

Heat a large skillet over medium-high heat, crumble the sausage into small pieces, and cook for 8 to 10 minutes until browned.

Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.

Place your pie crust into the pie dish and scatter the cooled sausage evenly across the bottom.

Sprinkle both cheese types over the sausage in an even layer.

In a large mixing bowl, whisk the eggs until well mixed. Add heavy cream, whole milk, salt, pepper, garlic powder, onion powder, and nutmeg.

Whisk for a full minute until the custard is smooth and cohesive.

Carefully pour the egg mixture over the sausage and cheese layer until it reaches just below the rim of the crust.

Bake in the preheated oven for 40 to 45 minutes until the center is set but still slightly jiggly.

Check for doneness by piercing the center with a thin knife; it should come out clean.

Let the quiche cool at room temperature for at least 10 minutes before slicing.