Pork (and pork and pork and eggs) Pie

No, not the traditional British pie. It's Quiche Saturday! (Even if I'm a couple days late with this post...)
I'm getting the hang of quiches, so I went ahead and winged it. I got some breakfast sausage, ham, and bacon at the Farmer's Market (it's not all fruit and veggies!) and a hybrid (that's part goat and part cow's milk) cheddar cheese.
About a cup or so of the cheese goes on the bottom of the pie crust after it's blind baked, then I arranged as many of the sausage links as I could fit in the crust. Between the links, I packed in as much ham as I could (I think about a half pound, maybe a little less). The sausage links were whole, and I got the ham in slices then chopped them up in smaller chunks. I fried the bacon a bit, so it was still soft, then weaved a fancy bacon-lattice top for the pie. Then five eggs and a cup of half and half (well, about 3/4 cup of half and half and the rest was milk, cause I didn't have quite a cup left...), beaten up real good and poured over the whole thing. Bake it at 375F for about an hour, until the eggs are fully set. I covered the top with foil about halfway through, because some of the bacon had crisped up and was getting pretty dark.

It was really good. Like, three pigs' worth of delicious.