Preheat the oven to 400 degrees F.

If you're using a refrigerated pie crust (store-bought or homemade) add it to your pie plate and keep cold in the fridge until ready to use. If you're using a frozen pie crust keep frozen until ready to bake.

In a 12-inch skillet cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet.

Add in the onions and saute in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.

In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper.

Whisk until the mixture is smooth.

Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust.

Gently pour the egg mixture over top the onions and bacon.

Sprinkle the mozzarella and goat cheese into the quiche.

Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes.

The quiche is done when the middle seems set and the crust edges are browned and delicious.

Let rest for about 15 minutes before devouring.