Preheat your oven to 350°F (175°C). Place the softened pie crust in a shallow 9-inch glass pie plate as directed on the package. Double-fold the edges of the crust and crimp them decoratively along the rim.

Evenly sprinkle the cooked and crumbled bacon over the bottom of the prepared pie crust. Next, layer the shredded cheddar, mozzarella, and grated parmesan cheeses over the bacon to ensure the filling is distributed nicely.

In a medium bowl, whisk together the milk, lightly beaten eggs, salt, and black pepper until well blended. Carefully pour this egg mixture evenly over the layers of bacon and cheese in the pie crust. I like to tap the pie plate gently on the counter to remove any air bubbles and help the custard settle for an even bake.

Place the assembled quiche in the preheated oven and bake for 45-50 minutes or until the center is set and a knife inserted into the middle comes out clean. If the crust starts to brown too quickly, you can cover the edges loosely with foil for the last part of baking.

Remove the quiche from the oven and let it set for 5-10 minutes before slicing. This resting time helps the filling firm up and makes the quiche easier to cut and serve. For an extra touch, I sometimes serve it with a simple green salad on the side.