Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom lightly with a fork.

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of fat in the pan.

Add the diced onion to the skillet and sauté in the bacon fat for 3-4 minutes until softened.

Stir in the chopped callaloo (or spinach), fresh thyme, and minced Scotch bonnet pepper. Sauté for another 3-5 minutes until the greens are wilted and any excess liquid has evaporated. Remove from heat.

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.

Spread the cooked vegetable mixture and crispy bacon evenly over the bottom of the pie crust.

Sprinkle the shredded sharp cheddar cheese evenly over the filling.

Carefully pour the egg and cream mixture over the cheese and vegetables, ensuring it doesn't overflow.

Bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover them with foil.

Remove from the oven and let the quiche cool for 10-15 minutes before slicing to allow the custard to firm up.