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

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

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

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

Crust

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

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1. Rehydrate the milk with water.
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2. Add in everything else and mix thouroughly.
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3. Pour the concoction into your pan with the crust.
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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.
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