Preheat your oven to 375°F. Place the refrigerated pie crust into your pie pan and prick the bottom a few times with a fork to prevent puffing. Line the crust with parchment paper and fill with dry beans (or pie weights) to weigh it down during baking. This blind bake step ensures a crispy, flaky crust that won't get soggy from the custard filling. Bake for 12 minutes, then carefully remove the parchment and weights, and bake for another 10 minutes until the crust is lightly golden and set. Set aside while you prepare the filling.

In a large bowl, whisk together the 7 eggs and 1 1/4 cups milk until well combined and smooth. Add the garlic powder, oregano, onion powder, salt, and pepper, whisking again to distribute the seasonings evenly. I like to whisk this mixture thoroughly so the seasonings don't settle at the bottom of the quiche—you want consistent flavor in every slice.

Add the broccoli florets, shredded cheddar cheese, and fresh parsley to the egg custard mixture from Step 2, folding gently until everything is evenly distributed. Make sure the broccoli pieces are separated and coated with the custard so they cook evenly throughout the quiche. The small floret size ensures they'll cook through in the time the custard sets.

Lower the oven temperature to 350°F. Carefully pour the filling from Step 3 into the pre-baked crust, spreading it evenly and making sure the broccoli and cheese are distributed throughout. Bake for 35-40 minutes until the custard is mostly set but still has a slight jiggle in the very center—it will continue cooking slightly as it cools. The quiche is done when a knife inserted near the edge comes out clean, but you can leave the center slightly underdone for a creamier texture.

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. This resting time allows the custard to firm up slightly, making it easier to cut clean slices. You can serve it warm or at room temperature—both are delicious.