Preheat your oven to 375°F (190°C).

Place the prepared pie crust into a 9.5-inch pie pan. Gently press the crust into the edges and corners and crimp the edges for a decorative finish.

Use a fork to prick the bottom of the crust several times. Place it in the freezer for 20 minutes.

While the crust chills, line it with parchment paper and fill with baking weights, rice, or beans. Bake the crust for 12 minutes.

After 12 minutes, remove the parchment paper and weights. Continue baking for another 10 minutes, or until the edges are just beginning to brown.

In a large mixing bowl, whisk together the eggs and milk.

Stir in the shredded cheddar cheese, minced garlic, oregano, salt, pepper, and chopped broccoli. Mix until evenly combined.

Pour the egg and broccoli mixture into the partially baked crust, spreading it into an even layer.

Return the quiche to the oven and bake for 37-42 minutes or until the crust is golden brown and the center of the quiche is just set.

Allow the quiche to cool slightly before serving. It can be enjoyed warm or at room temperature.