The iconic Quiche Lorraine goes camping
Our foray into campfire quiche began with the classic Quiche Lorraine. The customary recipe is richly flavored with bacon, gruyere and shallots. As so often happens when camping, substitutions are inevitable. This campfire quiche recipe swaps nutty parmesan for gruyere, scallions for shallots and adds goat cheese. Pretty close to the original and just as tasty.
You may not associate quiche with camping, but you should. As far as campfire cooking goes, quiche is deceptively easy and guaranteed to impress. Give yourself a break; use a storebought, refrigerated pie crust and your campfire quiche will come together with little effort on the front end.
Baking on a campfire is a little tricky but have fun with it. If you’re new to campfire cooking, check out our how-to guide.
Ingredients
8 oz thick cut bacon, sliced in ½ inch lardons
10-12 scallions, thin sliced
1/2 tsp ground pepper
4 eggs
1 cup cream
1/2 tsp sriracha
1/2 tsp nutmeg, freshly grated
4 oz goat cheese
1/2 cup parmesan, freshly grated
Pie dough (store-bought refrigerated is great, especially for camping)
Directions
Heat a dry skillet over medium heat, then add lardons and cook until they start to brown, about 10 minutes.
Still over medium heat, add the white and light green scallion slices to a skillet and cook, stirring occasionally, until pale and slightly golden, about 10 mins. Remove from heat.
Place your pie dough into a ~9 inch cast iron skillet (for which you also have a lid) lightly pressing the dough up the sides.
Scrape the bacon-scallion filling into the crust and spread evenly.
In a large bowl, whisk to combine eggs, cream, sriracha and nutmeg. Pour evenly over the filling. Sprinkle with goat cheese, parmesan and 1/4 cup dark green scallion slices (you’ll probably have extra).
Return the skillet to the cooking grate over medium heat, cover and place coals evenly across the lid. Check progress in 20 mins and replace coals if necessary. The quiche is done when the top is lightly browned and the center slightly firm to the touch. Keep in mind that the quiche will continue to cook for a few minutes after being removed from the heat. Let stand uncovered for at least 10 minutes before serving.
*To make this quiche at home, switch out the campfire for a 375°F oven. You can use a deep-dish frozen pie crust (brought to room temp) to make life that much easier. Bake uncovered for 25-30 mins.
Watch us make this quiche at the campsite: