1. Preheat oven to 375°F. Press the 9-inch pie crust into a pie dish and crimp the edges. Set aside.

2. In a large skillet over medium heat, cook 1 pound breakfast sausage until browned and fully cooked, breaking it into crumbles. Drain excess grease.

3. Add 1/2 cup chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds. Remove from heat and let cool slightly.

4. In a large bowl, whisk together 6 eggs, 1 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

5. Stir in the cooked sausage mixture and 1 1/2 cups shredded Monterey Jack cheese.

6. Pour filling evenly into prepared pie crust.

7. Bake for 35–40 minutes, or until the center is set and a knife inserted near the center comes out clean.

8. Let rest for 10–15 minutes before slicing.