Campfire quiche lorraine

This dish might have a fancy name, but it’s as down-home as it gets when it comes to campfire cuisine: Scrambled eggs and flavorful extras in a pie crust.


  • Nonstick cooking spray
  • 1 rolled refrigerated pie crust
  • 5 eggs
  • 8 slices precooked bacon, crumbled
  • 4 oz. shredded Swiss or cheddar cheese
  • Salt and pepper to taste


  1. Make sure you have hot coals ready to cook before you assemble this dish.
  2. Spray skillet with cooking spray.
  3. Unroll pie crust and place in skillet.
  4. Scramble eggs with bacon, cheese, salt and pepper, and pour into crust.
  5. Place pan over hot coals and cook until eggs are set and crusti s golden, 10-20 minutes. Season with salt and pepper.
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