Preheat the oven to 425°F and drizzle olive oil onto the pie pan. Cook bacon until crispy, then place on a plate with paper towels to get rid of the grease.
Chop the bacon into small pieces. Set aside.
Unravel the pie crust into the pie dish.
Whisk together eggs, 5 oz TRF Pesto Aioli, Greek yogurt, garlic, salt, and pepper. Stir in zucchini, tomatoes, parsley, and spinach. Sprinkle parmesan cheese and mozzarella cheese on top. Bake the quiche for 25 minutes or until golden brown on top.