Base Camp Baking

Beer Batter Quiche

Ingredients:

½ an onion

1 ½ whole carrots

Few cloves of garlic

1 (12 oz) bottle of pale ale

1 pound of bacon

10 eggs

½ cup Whipping Cream

Pie Crust

Cheddar cheese

 

Start by dicing the onions rather small along with carrots. Brown the onions with garlic before adding the carrots. Add salt and pepper to taste. Once caramelized add a full beer. Simmer until liquid is evaporated then set aside and cool. In the meantime, fry up some bacon. I like mine extra crispy, this makes crumbling the bacon easier. Again, once finished set aside. Finally, the quiche batter. Crack the eggs and add some heavy whipping cream to it with salt and pepper. Beat the eggs and cream until combined.

For convenience sake (at work) I used pre-packaged pie crust for the quiche dough. However, quiche dough/ pie crust is very easy to make. Once these are made and prepped they are ready for the basecamp baking show.

Bake the crust slightly before adding the other ingredients. This will make it nice and crispy as opposed to soggy. Then layer the cheese, bacon, onion-carrot-beer mix, and pour the quiche batter on top. It takes about 20 minutes for the quiche to be cooked all the way through. Pick it up and shake slightly, if there is any hint of jiggles, bake a little longer. Depending on appetite, serving size for this is between 6 and 8 bellies (out of a 12 quart Dutch oven). ENJOY!

 

Mmm, look at all of those goodies!

Dice up the onions and carrots pretty small.

Time to add a little color to these onions…

&& add the carrots.

Nice and caramelized.

Everything tastes a little better with some beer.

Liquid is dissipating from vegetable concoction and bacon is sizzling.

Storage.

Crispy bacon being broken down into bacon bits.

*Oink, oink*

Eggs and whipping cream…

All mixed together.

All you need in your base camp pantry, ready to go.

Line the bottom and about an inch high with pie crust/ quiche dough.

Build your fire. Doesn’t have to be large, just need some hot coals.

Looking good and baking the pie crust at the same time.

DON’T OVER BAKE IT! It’s going back in on the hot coals.

The layer of cheese.

Layering bacon.

Layering onion-carrot-beer mix.

Finger licking goodness.

Pouring the quiche batter over the layers of yumyum. Don’t pour in one spot. Move it around as you pour.

Make sure not to fill over the crust!

&&BAKE.

Waiting is the worst part of this game.

Almost done! Don’t check it too often. When you do the heat escapes and it cooks slower.

&& It is finished. Enjoy!

Trouble shooting: I baked the crust for about 5 minutes and that was too long. It ended up getting a little roasty toasty on the bottom as I waited for the quiche to bake completely. Also I highly suggest making an olive oil dough or preparing a homemade pie crust for the shell instead of using pre-packaged ones from the store. It tastes much better, is cheaper in the long run, and doesn’t require much extra labor. If using an olive oil dough, it does not require the pre-bake step that the pie crust does. However, it will have a texture similar to a soft bread rather than a flaky crust.

 

oe.