I used to think quiche was what you ate for a fancy breakfast meal, not something you would eat at your campsite. That logic all changed when I found a great quiche recipe, on lovetheoutdoors.com that had bacon in it. I am all about a great bacon breakfast at the campsite. I love using my dutch oven and adapted the recipe slightly and tried it out on our last camping trip. The dutch oven bacon quiche was certainly a success with the whole group and a very hearty meal for a our day outdoors.
For this recipe I would definitely recommend using a 10 inch dutch oven, just because the crust is going to fit nicely in it. To keep the temperature around 350 degrees I used about 8 coals on the bottom and 13 coals on the lid.
To make this a super easy breakfast camping meal I did some of the chopping and prep work in the comforts of my home. Before you leave just cook up the bacon, crumble and put in a small container. Cut up your bell pepper and keep in a ziploc bag. You can even beat together the eggs, sour cream and seasonings and keep it in a ziploc bag, storing it in your cooler.
We found that this bacon quiche was super delicious and easy to make for a very filling breakfast!
- ½ package refrigerated pie crust
- 1 lb package bacon, cooked and crumbled
- 3 cups shredded Colby and Monterey Jack cheese blend
- 6 large eggs
- ¾ cup sour cream
- 1 green bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Spray dutch oven well to coat. You can also use tin foil and spray with cooking spray. Fit pie crust into bottom of a 10-inch Dutch oven. Bake crust 5 minutes.
- Sprinkle bacon (reserve a little for garnish), bell pepper, and cheese evenly over crust.
- In a small bowl, whisk eggs and sour cream together. Whisk in salt and pepper.
- Pour over cheese and bacon mixture. Bake 40 minutes, or until center is set.
- Cut into wedges to serve. Garnish with chopped cooked bacon, if desired.