Bacon & Brussels Sprouts Quiche

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

Place bacon in an unheated large nonstick skillet; cook over medium heat, stirring occasionally, until crisp, 7 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Reserve 1 tablespoon drippings in the pan; discard remaining drippings.

Add Brussels sprouts and scallions to the drippings in the pan; cook over medium heat, stirring often and scraping the bottom of the pan to loosen any browned bits, until the vegetables are just tender, 3 to 4 minutes.

Whisk eggs, half-and-half, mustard, garlic powder, onion powder, salt and pepper together in a large bowl until there are no streaks of egg whites. Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined. Pour the mixture into the prepared pie pan.

Bake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Garnish with additional scallions and pepper, if desired.