Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with a paper towel, then chop. Remove some of the grease from the frying pan.

Sauté veggies: Add olive oil to the pan. Add chopped broccoli, onions, and garlic and cook until broccoli is slightly tender.

Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.

Blind bake pie crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.

Quiche Filling: In a mixing bowl combine eggs, milk parmesan cheese salt and pepper.

Assemble: Layer most of the shredded cheddar and mozzarella cheese into the bottom of the pie crust. (Reserve about 1/4 cup of cheese for sprinkling on top of the quiche). Sprinkle broccoli, onion and bacon over the cheese and spread into an even layer. Pour the egg mixture on top. Top with remaining 1/4 cup of shredded cheese.

Bake at 350 degrees for 40-50 minutes, or until set on top. Remove from oven and allow to cool for at least 10 minutes, or to room temperature, before slicing. Store leftovers, covered, in the fridge.