Cast Iron Cooking: Quiche

Campfire Eats
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   Everyone loves a good camping breakfast.  While bouncing around the Plumas National Forest, we decided to experiment with a Campfire Quiche using Spinach, Tomato, Bacon, Cheese. It takes a while to cool, so if you want to eat it for breakfast, we recommend cooking it the night before while you’re cooking everything else for dinner. This is really great for 4 to 6+ people – we were just 2 people, so we still have quiche left that is still being eaten for breakfast (and other snack meals). Anyway, put this together with some coffee in the morning, and you’re ready for a full day!
– Quiche Recipe –
Tools:
Hot Fire
Cutting Board or Cardboard
Cast Iron Pan (12″)
Bowl
Fork

 

Ingredients:
Pie Crust (we buy ours pre-made)
5 Pieces Cooked Thick-Cut Bacon, Chopped Up
1.5 Cups of Spinach, Chopped Up
Handful of Cherry Tomatoes, Halfed
1 Cup of Shredded Cheese
6 Eggs
1.5 Cups of Heavy Cream
Salt + Pepper

 

Click below for full recipes + more photos

Do:
Lay your crust into the pan, pressing in the edges and pushing out any air. Layer the bottom with the chopped bacon, spinach, half of the cheese and the cherry tomatoes. In the bowl, mix up the 6 eggs, cream and salt + pepper. Once evenly mixed, pour into the crust, over all ingredients. Sprinkle with the remaining cheese. Put the top on your pan and put it over medium heat fire (not too much flame), about a foot above heat. Cook for about an hour, until it looks pretty set. Let cool for at least 1-2 hours, the longer the better.
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