Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
Cook and crumble the sausage. Drain well.
Saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside.
In a medium mixing bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1 ½ cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
Pour into the pie dish and sprinkle the remaining shredded cheese on top.
Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.
Allow to rest on the counter for 10 minutes, then cut and serve.