Press pastry dough into a 9-inch quiche dish with a rim height of 1 1/4-inches (I love this quiche dish). Press the dough all the way up the sides, folding any overhanging dough in on itself (you can see photos on how to do this here).

Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.

In a skillet, cook bacon over medium heat. Once cooked, remove bacon and some of the grease from the pan. Once cooled, chop the bacon and set aside.

In the skillet with remaining bacon grease, cook onion and broccoli until tender, about 5 minutes. Remove from heat.

In a large bowl, vigorously whisk eggs and egg yolk. Add milk, heavy cream, salt, pepper, cayenne and whisk until combined. Stir in cooked vegetables, chopped bacon and Swiss cheese.

Transfer filling to partially baked crust. Bake quiche at 375° F for 40 minutes or until a knife inserted in the center comes out clean and the center barely jiggles when gently shaken. Allow the quiche to sit for 10 minutes before cutting and serving.