Cook the bacon in a large frying pan over medium heat until golden and crispy on both sides.

Remove the bacon and place on a plate covered with paper towel to drain excess grease. Chop the bacon into small pieces.

Remove some of the leftover grease from the frying pan. Add olive oil and heat.

Add chopped broccoli, green onions, and minced garlic. Cook until broccoli is slightly tender, about 5 minutes.

Preheat your oven to 375°F (190°C). Roll out the unbaked pie crust into a circle about 12 inches in diameter and place it in a 9-inch pie dish.

Blind bake the crust by placing parchment paper inside the pie crust and filling it with pie weights, dried beans, or rice. Bake for 15 minutes.

Remove parchment paper and weights carefully. Prick the bottom of the crust with a fork and return to the oven for an additional 8 minutes until lightly golden.

In a mixing bowl, combine eggs, milk, parmesan cheese, kosher salt, and black pepper. Whisk until well blended.

Allow the pie crust to cool slightly. Layer most of the shredded cheddar and mozzarella on the bottom of the pie crust, reserving about 1/4 cup for later.

Spread sautéed broccoli, onions, and chopped bacon evenly over the cheese.

Pour the egg mixture over the top and sprinkle the reserved cheese on top.

Bake the quiche in the oven at 350°F (175°C) for 40 to 50 minutes, or until the top is set and slightly golden.

Remove from the oven and let cool for at least 10 minutes before slicing.