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.
Dutch Oven Brunch Pie
This brunch pie recipe takes advantage of the impossible quiche technique which means one mixture goes in that during Dutch oven baking a crust and filling is created.
The flour element used can be a packet pie shell type mix or similar, if not available it can be substituted with self raising / self rising flour.
Once made a few times you will start to personalize it adding and substituting to personal preference.
1 pound (450g) apple wood smoked bacon, diced
3/4 cup low fat milk
3/4 pound (340g) ham, finely diced
3/4 pound (340g) Swiss cheese, shredded (grated)
3/4 cup sliced leeks
1/2 cup diced red bell peppers (capsicum)
3/4 pound (340g) broccoli florets
1 medium sweet onion, diced
1 1/2 cups baking type mix, pastry or similar
1 teaspoon white pepper
2 tablespoons horseradish mustard
1/4 cup fresh garlic, minced
12 inch Dutch oven
In the lightly greased Dutch oven cook the bacon until limp and fat turning transparent.
Drain and return to Dutch oven.
In a medium bowl beat the eggs with the milk.
Blend into the egg mixture the ham, cheese, leeks, red bell pepper, broccoli, onion, baking mix, white pepper, horseradish mustard and garlic.
Pour the egg mixture over bacon in the Dutch oven.
Bake at 425 degrees F (218 degrees C) until toothpick inserted into the center comes out clean. Once cooked, let stand for 5 minutes before serving.