Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Add the chopped onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes.

Stir in the drained diced tomatoes, oregano, paprika, black pepper, and salt. Cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the eggs and milk until well combined.

Place the pie crust in a 9-inch pie dish. Spread the sausage mixture evenly over the crust, then sprinkle the Monterey Jack and cheddar cheese on top.

Pour the egg and milk mixture over the sausage and cheese layers, ensuring even distribution.

Bake in the preheated oven for 30-35 minutes, or until the pie is set and lightly golden on top. Let cool for 5-10 minutes before slicing.