Cup of Yum
1. Preheat the oven to 450°. Place the pastry into a pie dish and press firmly to the bottom and sides. Prick the bottom of the pastry with a fork multiple times and decoratively crimp the edges of the crust.
2. Lay a piece of parchment paper over the crust and add pie weights. Spread the weights evenly into the bottom of the crust and bake for 10 minutes until the crust is set and lightly browned. Set aside.
3. Reduce the oven temperature to 350°.
4. Cook the bacon in a skillet until browned and crisp. Transfer to a plate lined with paper towels to absorb the excess grease.
5. Trim the broccoli florets to small bite-sized pieces (about 1/2"). Place the broccoli in a microwaveable bowl and add 2 tablespoons of water. Cover with plastic wrap and microwave on high heat for 90 seconds. Remove the plastic wrap and carefully drain away the water. Set the broccoli aside.
6. In a large bowl, combine the eggs, milk, cream, salt, pepper, oregano and crushed red pepper. Whisk thoroughly to combine.
7. Stir in the grated cheese, broccoli florets and bacon. Pour into the prepared crust and bake for 45-60 minutes or until the custard is set. If the crust starts to brown too much, place a piece of foil lightly over the quiche.
8. Remove the quiche from the oven and let rest for 15 to 20 minutes before slicing.

TO MAKE AHEAD AND REHEAT:

Cup of Yum
1. You can bake the quiche the day before serving and let it cool completely to room temperature. Refrigerate overnight. To reheat, remove the quiche from the refrigerator and let rest on the counter for 30 minutes to come to room temperature.
2. Preheat the oven to 300°. Place the quiche in the oven to warm for 20 minutes. Serve.