Here is the recipe I've developed after much trial and error. It is adapted from this one from Williams-Sonoma.
I use a prepared (frozen) deep-dish crust.
half a package of breakfast sausage
8 oz of fontina, gruyere, or swiss cheese
3 eggs - room temp
1 cup heavy cream - room temp
1/3 cup milk - room temp
3-5 dashes of Tabasco
thyme, rosemary, and black pepper to taste
Brown the sausage, crumble and allow to cool. Preheat the oven to 375 degrees. Place the pie crust on a cookie sheet in case the quiche runs over. Shred the cheese and put half of the cheese in the bottom of the pie crust. Layer the sausage on top of the cheese, then pour the egg mixture on top of the cheese and sausage. Layer the rest of the cheese on top of the egg mixture. Bake for approximately 40 minutes or until the center is slightly firm to the touch. Allow to cool for approximately 10-15 minutes.