Recipe of the Month: Camp Oven Quiche

Quiche is one of the most versatile foods for travelling because it’s healthy, compact and you can eat it for any meal or snack. When we are having a fire and have some spare eggs laying around, this is a quick and easy meal to whip up and let cook while relaxing and watching the sunset.

This recipe has been adapted from one given to me by my best friends mother. It is a tried and true delicious meal full of spinach, bacon and pops of fresh corn throughout. So if you’re looking for something new to add to your camping meals give this one a crack.


5 eggs,
½ cup oil
1 cup self raising flour
½ to 1 packet of frozen spinach, defrosted
2 rashers of bacon
1 onion
1 clove of garlic
1 cup frozen corn
1 cup of grated cheese
1 teaspoon salt, pepper to taste


1. Light a fire and develop coals for cooking with. This may take a few hours and depending on how hard your wood is will determine how long the coals will last for giving out heat and how many you will need. You will want to be able to create a temperature of 180oC for 50minutes. If the ground allows, dig a shallow hole for the camp oven to sit in with the coals as this will keep any wind out of the coals.

2. Dice onion, garlic and bacon finely. Beat the eggs together, then add all other ingredients and mix until combined and no lumps of flour are in the mixture.
3. Grease and line a cake tin that fits into your camp oven. Pour mixture into cake tin and place in camp oven. If possible use a trivet to elevate the cake tin off the bottom of the camp oven to reduce the chance of it burning.
4. Place camp oven on a shovel full or two of coals and some more on the top of the camp oven. Check after 10minutes to ensure that the camp oven isn’t cooking too quickly or slowly and adjust the amount of coals as required. It is likely that you will need to add additional coals throughout the cooking process. However it is better to cook too slow than it is too cook too fast and burn the outside and leave the middle raw.
5. After 40-50minutes your quiche should be cooked, the top will spring back when lightly pressed with a finger or you can insert a knife and it should come out relatively clean. Be careful not to overcook it otherwise it will be dry. Remove from the camp oven and allow to cool.

• If you are cooking this at home in a oven, bake at 180oC for 45minutes until golden on top and a skewer comes out clean.
• This recipe is very adaptable and you can easily add and take out ingredients depending on what you have on hand. Try adding some fetta, slices of tomato on top or replacing the spinach with zucchini.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s