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.
This leek tart (or open face leek pie) is a great meat free option for your next camping trip.
Uses a few dishes but is worth the effort. These instructions are for cooking in a pie tin, but can also be easily made in a skillet.
You may boost it up a little by mixing up the cheese options, perhaps a creamy mozzarella, tart Parmesan, smoked white cheddar, or a spicy pepper jack.
1 pre-made pie crust
1 tablespoon (20g) butter
3 leeks diced
salt and pepper, to taste
1/2 cup sour cream
1/3 cup milk
1 1/2 cups grated (shredded) cheddar cheese
40ml white wine
Preheat the camp oven to 190 degrees C (380 degrees F).
Melt the butter in a large saucepan, stir in the leeks, then season with salt and pepper to taste.
When the leeks start to dry add the white wine to deglaze.
In a bowl mix or whisk together the sour cream, milk, eggs, and cheese. Add in the leek mixture.
Pour the sour cream, egg, and leek mixture into the pre-made pie shell.
Bake for 40 minutes, or until golden brown on top. Let rest for 10 minutes before serving.