Feta, Spinach & Bacon Quiche

When we left Darwin, I had some pastry and feta leftover and wasn’t sure what to make with it. Once I had taken stock of what we had in the esky, I decided to cook quiche. I had never baked quiche in the camp oven before, so I was thrilled it turned out so well. Very delicious!

Table of Contents

Our Camp Kitchen

We cooked this delicious quiche in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Ingredients

10 sheets of filo pastry
Baking paper
1 onion, chopped
250g bacon, chopped
8 eggs
1/2 cup of milk
60g feta, chopped into small pieces
60g baby spinach leaves, roughly chopped
Grated cheese
Cracked pepper

Method

*Camp oven should be oiled. Then prepare the camp oven by lining the bottom and sides with two pieces of baking paper, which will help get the quiche out when it is ready. Then line the camp oven with the pastry going up the sides by 1 or 2 inches. The depth of your quiche will depend on the size of your camp oven. I used a 9-quart camp oven for this recipe, and the quiche was about an inch high.

Saute the bacon and onion in a frypan and set aside.

Whisk the eggs and the milk. Add the feta, spinach, bacon and onion to the eggs, season with salt and pepper, and mix well.

Pour the egg mixture into the prepared quiche base, and spread evenly using a fork. Top with grated cheese and cracked pepper.

Cooking in a camp oven

To bake the quiche, we put a few hot coals or heat beads under the pot (our camp oven has three short legs) and about three times as much on top of the camp oven.

Check after 15 minutes to see if you have the right amount of heat. If you think you need a higher temperature, add and few coals (if cooking too hot, remove coals). We cooked ours relatively slow, and it took about an hour. We will cook it a little hotter the next time, but as it was our first time baking a quiche, we decided to err on the side of caution.