Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Roll out the pie crust to a 12-inch diameter circle and transfer it to an 11-inch quiche pan. Press the dough firmly into the pan and trim the edges. Using a fork, poke holes in the bottom of the crust.

Place the prepared quiche pan in the freezer for 15 minutes to chill the dough.

Meanwhile, line the prepared pie shell with parchment paper and fill it with pie weights or dried beans.

Bake the crust for 15 to 20 minutes, or until the edges are lightly golden brown and the crust is cooked through. Remove from the oven and let cool while preparing the filling.

In a medium bowl, whisk together the eggs and heavy cream until well combined. Set aside.

In a large skillet, melt the unsalted butter over medium-high heat.

Add the chopped leeks, shallots, and garlic to the skillet and cook, stirring often, for 5 to 6 minutes, or until softened.

Add the sliced mushrooms, chopped rosemary, and Champagne Honey Mustard to the skillet and continue cooking for 3 to 4 minutes. Remove from heat.

Add the torn Swiss cheese, cut chicken sausage, Canadian bacon, salt, and black pepper to the skillet. Stir to combine.

Transfer the mixture to the baked shell. Pour the egg mixture on top.

Bake the quiche for 30 to 35 minutes, or until the top is golden brown and the center is set.

Remove from the oven and let cool for at least 15 minutes before serving. Enjoy!