Sarah was curious how to make quiche in the back country. Well here you go Sarah. Did you know that quiche is apparently of German origins, not French? They just adopted it.

All quiche is a rich milk and egg base in a pie crust of some sort. Generally it has at least 2 types of cheese. Everything else seems to be up to the cook. So i like spinach and bacon. But swap the 'extra' ingredients as you wish.

Feeds 2 people. You need your back country oven for this recipe!!

Stuff to put in

Base

• 3 eggs   (try powdered! Just don't add in extra water for them)
• 1 cup cream   (double strength milk if you are using powdered milk)
• 3/4 cup shreaded mozzarella cheese   (roughly, do it to taste)
• 1/2 cup shreaded swiss cheese   (roughly, do it to taste)
• water to rehydrate milk powder   Don't add extra water for powdered eggs!

Crust

I make it from my bannock recipe, but you can do pretty much anything, just remember it has to fit in your back country frying pan/pot lid. I found this became a rock hard but not burnt crust, perhaps if you add butter or oil it would work better.

• 1 cup flour
• ~1 cup water
• 1 tsp baking soda
• 1 pinch salt   (what's a pinch?)

Extras

• 8 bacon strips   - cooked crispy and crumbled, or raw and chopped small...try turkey bacon :)
• 6 inches of green onion, chopped small.
• 2 handfuls chopped spinach

How to put it all together

Crust

1. Mix all the dry ingredients together.
2. Add 1/4 cup of water at a time until the mixture is doughy, not sticky.
3. Line the base of your pan and up the sides with the dough. Keep it thin.
4. Put the pan to the side for a minute.

The Rest

1. Rehydrate the milk with water.
2. Add in everything else and mix thouroughly.
3. Pour the concoction into your pan with the crust.
4. Bake at low to medium heat for about 30-45 minutes. It will be done when you poke it with a fork and it doesn't flow back into the holes.