Bacon and Brussels Sprout Breakfast Quiche

Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. DO NOT PRICK CRUST. Bake 8 to 10 minutes or just until edge begins to brown (if crust puffs up in center, gently push down with back of wooden spoon).

Meanwhile, heat 10-inch skillet over medium heat. Add bacon; cook 7 to 9 minutes, stirring occasionally, until bacon is crisp. Using slotted spoon, transfer bacon to paper towel-lined plate. Add sprouts to same pan with bacon drippings with 1/4 teaspoon of the salt; cook 5 to 6 minutes, stirring occasionally, until tender. Transfer with slotted spoon to plate with bacon. Discard remaining bacon drippings.

In medium bowl, beat eggs, half-and-half, remaining 1/4 teaspoon salt and the pepper with whisk until well blended.

Layer bacon sprout mixture and cheddar cheese in partially baked crust. Pour egg mixture over layers.

Cover crust edge with strips of foil to prevent excessive browning; bake 23 to 28 minutes, or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.