Mix flour and salt for the crust.

Add unsalted butter and incorporate until a sandy texture is achieved using a pastry cutter.

Slowly add ice water and mix until the dough comes together, being careful not to over-handle it.

Place the dough on a floured surface and roll it out to fit your pie plate.

Trim the edges and flute the crust.

Poke holes all over the crust with a fork.

Place the pie plate in the freezer while preparing the filling.

Beat eggs, whole milk, light cream, salt, and pepper with a whisk.

Roast broccoli florets in a 400°F oven until slightly browned.

Remove the broccoli from the oven and increase the temperature to 425°F.

Render speck (cook in a skillet until oil releases) and drain on a paper towel to degrease.

To par-bake the crust, cover the pie dough with tin foil and add pie weights (dried beans can be used).

Bake at 425°F for 30 minutes.

Remove the pie weights and foil, then bake for an additional 10-15 minutes.

Remove tin foil and pie weights from crust.

Sprinkle speck, broccoli, mozzarella cheese and cheddar cheese over the bottom of the crust.

Pour the egg mixture into the crust.

Bake until the center is set, approximately 35-40 minutes, adjusting for your oven.