Recipe Origin France
Rating
No Reviews
Servings 8
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Seasoned
Cooking Method Bake
Ingredients Bacon Egg Meat
Equipment Camp Oven
Recipe Type Hand Food Lunch Pie
Share:
This is a smooth and flavorsome quiche that features bacon and onion. #bushcooking #quiche #baconandonion This bacon and onion quiche is cooked in a pre-baked pie crust which can be store baked or homemade. #bushcooking #quiche #baconandonion This is great recipe for bacon and onion quiche, it uses cooked bacon and green onions to make 2 9-inch quiches. #bushcooking #quiche #baconandonion

Bacon and Onion Quiche

This is a simple quiche that uses spring onion and bacon as the two key flavors. It can be cooked and taken on a picnic or made in a camp oven.

Unlike some other quiches the bacon is cooked prior to combining with the egg mixture and baking.

The egg and dairy combination in this recipe creates a creamy smooth texture, while not being overpowered by its ingredients.

Ingredients

2 pre-made 9 inch pie crusts

1/4 cup diced bacon

1/2 medium onion finely diced

2 teaspoons fresh thyme

7 large eggs

1 1/2 cups whole milk

1 1/2 cups heavy cream

5 green onions (spring onions), finely diced

1/2 cup Parmesan or Gruyere cheese

1/2 teaspoon pepper

1 teaspoon salt

Equipment

camp oven

skillet

2 9 inch quiche pans

Recipe Directions

  1. Preheat the camp oven to 375 degrees F (190 degrees C).

  2. Blind bake the pie crusts for 13 minutes.

  3. While the pie crust is cooking, in a skillet cook the diced bacon, when the fat starts to render out add the diced onion. Once cooked take off the heat and stir through the thyme.

  4. In the bowl add the eggs, milk, and cream, then whisk. When well combined add the sliced green onion, bacon, onion, cheese, salt, and pepper. Stir through until well distributed.

  5. Split the egg mixture between the two pre-baked pie crusts keeping an eye on the bacon and similar so it is also evenly split.

  6. Bake for 40 to 50 minutes in the camp oven until the top of the quiche is lightly browned but the middle is still jiggly. The quiche and eggs will continue to carry over cook once removed from the heat.

  7. To Serve:
    Option 1/ serve while hot after letting sit for 5 minutes to finish baking.
    Option 2/ leave to cool and serve room temperature or chill to serve as a picnic item at a later time.
    Option 3/ let the quiche cool and set for an hour, then reheat to warm to serve. This creates the best texture in the quiche but is also a little extra work.

This is a beautiful bacon and onion quiche that can be eaten hot while camping or cold on a picnic.
This bacon and egg quiche will serve 4 people and features green onion, bacon, and sharp cheese.

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Recipe Origin France
Rating
No Reviews
Servings 8
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Seasoned
Cooking Method Bake
Ingredients Bacon Egg Meat
Equipment Camp Oven
Recipe Type Hand Food Lunch Pie
Share:
This is a beautiful bacon and onion quiche that can be eaten hot while camping or cold on a picnic.
This bacon and egg quiche will serve 4 people and features green onion, bacon, and sharp cheese.