We were staying in our campervan over the holidays and as it was a nice day, I wanted to make a quiche to take on a picnic. However, as you know when camping you don’t have access to the same extensive range of baking/cooking tins as you do at home. It’s a basic set of saucepans and a roasting tin if you’re lucky. So you have to get creative.
I decided to try using a saucepan and I have to tell you it worked a treat. Obviously I was a bit concerned about how I was going to get the quiche out after cooking as I usually use my trusty non stick springform tin.
The answer of course is grease and a whole lot of it. If you liberally grease the whole inside of the saucepan with oil to get it good and non stick before you start, the quiche just pops straight out. I used a full metal pan so that it could go in the oven. If you have a go at this, make sure your pan doesn’t have a plastic handle!
What you need
For the pastry
6oz plain flour
water to mix
For the filling
4 rashers of bacon, chopped up with scissors
a handful of cherry tomatoes, halved
a handful of fresh spinach
salt & pepper
What to do
Preheat the oven to 200 degrees.
Put the flour in a bowl, rub in the butter using your fingertips until it resembles breadcrumbs and then stir in enough water (2 – 3 tbsp) using a fork to bring it together in a clump.
Grease a saucepan with oil until nicely coated and then press the pastry in the bottom and up the sides to create a pastry case.
Heat some oil in a pan and fry the bacon bits for a few minutes until golden.
Mix the eggs and milk in a jug, season with salt & pepper, add the bacon, tomato halves and spinach leaves and stir to combine.
Pour the egg mixture into the pastry case.
Bake for 20 – 30 minutes until golden.
Leave to cool and using a knife go around the edge of the pastry to loosen and then lift out.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram