Mini Bacon and Egg Pies are quick and easy to make. They are great for barbecues as appetizers or a fun brunch. They are perfect to be cooked in a camp oven.
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.
Serve this for brunch or lunch with a green salad.
This is one of the first recipes I made after leaving home, and it is so easy! That’s probably where the name came from, as it is almost impossible to stuff up.
1 1/2 cups milk
1/2 cup self raising flour
1 medium brown onion, very finely diced
1 1/2 cups grated cheddar cheese
6 rashers (115g / 4 oz) bacon, diced
60g (2 oz) butter, melted
10 inch Dutch oven
Preheat the Dutch oven to 180 degrees C (350 degrees F).
Lightly whisk together the eggs and milk. Add the flour, onions, cheddar, bacon, and butter then combine well.
Pour the mixture into the preheated Dutch oven and bake for 25 minutes or until set. Serve hot.
Alternative Cooking Methods
If you don’t have access or want to use a Dutch oven, you can use a skillet or quiche pan and cook in a camp oven or closed BBQ/grill.
You can place the quiche mixture in a quiche pan or pie dish then place in a pre-heated Dutch oven on a stand then back like normal.