Camping should be fun. It should be relaxing. It should be ... stressless.
I am not a very good cook. I don’t really like it that much. I love good food, I just don’t have the talent to prepare very many really great dishes. But owning a bed & breakfast for seven years taught me a lot of things including how to make bake-ahead quiches that are delicious and make for easy prep time - which means less work and more camping on the road.
There are a few things I really do love to cook. And bake. However, for the most part, I don’t want to do very much of that when I am camping. So, I’ve come up with a few recipes that can be prepared at home before a trip, and packaged up for reheating in the camper.
On thing that I love to prepare and eat is quiche. I think it works as a main dish for any meal. And I love the variety of ingredients that can be added to match the season or my mood.
If you still adhere to the 1970s adage that “real men don’t eat quiche,” you should substitute quiche with “cheese pie” while you read this. Because really, cheese is the main ingredient in my quiche recipe.
The best way to freeze and pack quiche is in individual pie size. After baking and cooking, wrap each quiche in foil then plastic wrap (I know, that’s the opposite of what makes sense but this way is easier for reheating in the foil). Stick them in the freezer until time to pack them in the camper. When ready to eat them, they can be warmed in the camper oven or on the bbq, still wrapped in the foil.
In (pan) pre-cook meat (bacon is my favorite) then drain on paper towels. Cook any veggies that you prefer pre-cooked (garlic, onion, peppers, etc.)
Cut pre-made or your own pie crust with the large cutter and arrange in mini pie pan wells. Gather up the scraps and roll out with the roller
In large stainless bowl whisk or beat two eggs. Season to taste (we like cantanzaro seasoning from SavorySpice shop). Add in 1/2 cup sour cream and /2 cup ricotta cheese. Mix in two cups of your favorite shredded cheese. Add whatever veggies and meat you want!
Use the large scoop to fill the waiting crusts. Depending on the volume of add-ins, you will be able to make 6 to 12 quiches. Bake at 400 for about 15 minutes then at 350 until cooked through.
We're big fans of Pampered Chef® products so the items we use tend to have come from that company. In the pictures below are links to the specific products that we used here. In fact, we're such fans that I became a Pampered Chef consultant. Why not - great stuff and I get a discount!