bacon and brussels sprouts quiche

Lunch

Bacon & Brussels Sprouts Quiche

This crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute.

Ingredients

4 slices center-cut bacon, coarsely chopped
1 1/4 cups shredded brussels sprouts
3/4 cup chopped scallions, plus more for garnish
7 large eggs
3/4 cup half-and-half
4 teaspoons dijon mustard
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground pepper, plus more for garnish
1 cup shredded sharp cheddar cheese

Directions

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.