Perfect combination of eggs, cheese, and bacon that magically creates a crust helps you understand its name Impossible Quiche. This easy it’s made for camping.
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.
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
2 9 inch quiche pans
Preheat the camp oven to 375 degrees F (190 degrees C).
Blind bake the pie crusts for 13 minutes.
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.
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.
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.
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.
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.