19 inch unbaked pie crust (I get the ones in the freezer section and use it according to the instructions on the package but if you are more ambitious, you can make your crust from scratch 😉)
Fry bacon in skillet, remove to drain and cool then crumble.
Reserve 1 tablespoon of grease in skillet and sauté onion until soft.
In a large bowl, use fork to beat together eggs, milk, flour, parsley, thyme, salt and pepper.
Then add crumbled bacon, onion, mozzarella and cheddar cheese; mix well.
Pour mixture into pie crust.
Bake for 45 minutes, or until lightly brown on top and firm in the middle. Turn the bottom and lid of the camp Dutch oven 1/4 turn in opposite directions every 10 minutes to ensure even cooking.
Let cool slightly before slicing. Serve warm.
Notes
Camp Cooking Tip: This Bacon And Cheese Quiche Camp Dutch Oven Recipe is easy enough to make in a camp Dutch oven but it can also be made in an RV oven, solar oven or camp stove-top oven. No matter which oven you choose, make sure you level the stove before you begin cooking. That usually means starting on level ground, setting up a table then the stove and oven. If you need to level with shims, flat rocks found on the ground at the campsite usually work pretty well.Here are a few more useful links:Dutch Oven Temperature Charthttps://www.campingforfoodies.com/dutch-oven-temperature-chart/Camping For Foodies Recipes Listhttps://www.campingforfoodies.com/camping-recipes-list/Our Productshttps://www.campingforfoodies.com/shop/