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. Remove some of the grease from the frying pan.

Add the chopped broccoli, onions, and garlic. Season with a little salt and pepper and saute until broccoli is slightly tender.

Chop bacon and add it to the pan. Remove pan from heat.

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 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.

While your pie crust bakes, prepare the egg filling. Add eggs, milk and parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.

Layer most of the shredded cheddar and mozzarella cheese into the bottom of the warm pie crust. (Reserve about ¼ cup of cheese for sprinkling on top of the quiche).

Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer.

Pour the egg mixture on top. Sprinkle with remaining ¼ 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 10 minutes , or down to room temperature, if desired, before slicing. Store leftovers, covered, in the fridge.