Dutch Oven Sausage, Broccoli, and Cheddar Quiche

This is one of my favorite dutch oven breakfast recipes while camping! A flaky pie crust filled with eggs, cheese, broccoli, and sausage is perfect for a relaxing morning at camp! Let’s get into it…

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When it comes to camping breakfast ideas for a crowd, a dutch oven quiche is a great idea! You can feed 6-8 campers with this meal, or have leftovers if it’s a small group. The leftovers reheat really well!

Don’t be overwhelmed by the instructions. Once you learn how to cook a quiche, making one while camping is easy. That being said, this is not a beginner dutch oven recipe. The timing can be tricky on this – you don’t want your pie crust to sit out in the heat too long before baking.

If you’ve never made a quiche before, I recommend using a pie dish to make one at home first. You can get familiar with the recipe and what it’s supposed to look like before you try to make it camping.

Make sure to check out the photos and video below for more guidance. Once you make this at home, it will be easy at camp!

Dutch Oven Cooking Gear Highlight:

For this dutch oven camping recipe, you’ll need a few key pieces of gear.

• 10-inch dutch oven – This recipe is for a 10-inch diameter dutch oven. This is my most-used dutch oven size and it’s perfect for this camping breakfast.
• Parchment Paper – I like to line the dutch oven with parchment paper to make cleanup really easy.
• Chimney Starter – This is the only way I light briquettes. I have a compact chimney starter. It’s great for small batches of briquettes.
• Briquettes – I like to use the Kingsford Original briquettes in my recipes. I’ve tried other brands, and they don’t heat as well.
• Smooth water bottle or rolling pin – To roll out the pie dough. I use my Yeti water bottle for this.
• Long Metal Tongs – Used to move the briquettes around.
• Lid lifter – For lifting the hot dutch oven lid.
• Heat-resistant gloves – to protect your hands!

How to Make a Dutch Oven Quiche Camping:

Get all your ingredients and equipment organized and ready to go. Start heating your briquettes in a chimney starter.

If your pie dough is really cold and firm, you can let it soften for a few minutes before rolling. Don’t let it get too warm, though, or it will be hard to handle!

While your briquettes are heating, add the eggs and milk to a large pot or bowl. Scramble them together with a fork. Then, add the cooked sausage, broccoli, and cheddar cheese. Mix well. Mix in the salt and pepper at the end. Set the egg mixture aside while you prepare the crust.

Place your pie crust on a large piece of parchment paper. Leave the plastic wrap on top. Using a smooth water bottle as a rolling pin, roll the dough out into a rough circle about about 12 inches in diameter.

Peel the plastic wrap off and lift the parchment paper, with the pie crust, into the dutch oven. It should come up about an inch on the sides. Smooth out any cracks or folds. It doesn’t need to be perfect; it will still taste delicious!

Pour the egg mixture into the dutch oven with the pie crust. Cover with your dutch oven lid.

Once your briquettes are ready, bake this quiche at 375°F for 35-40 minutes. For a 10-inch diameter dutch oven you’ll need 16 briquettes on top and 7 on the bottom. Check on the quiche once to release steam and rotate the dutch oven. Swap in fresh briquettes if needed to maintain heat.

The quiche is done when the middle puffs up and the crust turns golden. The eggs should be set and there shouldn’t be too much jiggle in the middle of the quiche. Cook for another 5 minutes if needed.

Once you cook the quiche, remove the briquettes and set the dutch oven aside to cool for a few minutes. Cut into 8 slices and serve.

This quiche reheats really well. Reheat leftovers in the dutch oven with briquettes the following morning for an easy breakfast for camping!

More Dutch Oven Recipes for Camping:

• Easy Dutch Oven Pizza Recipe
• The Best Dutch Oven Chili
• Dutch Oven Enchiladas

Dutch Oven Sausage, Broccoli, and Cheddar Quiche

This is one of my favorite dutch oven breakfasts. Flaky pie crust with a delicious filling of eggs, cheese, broccoli, and sausage hits the spot on a relaxing morning at camp!

5 from 1 vote

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Servings: 8 people

Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

Total Time: 55 minutes mins

Equipment

• parchment paper
• 10-inch Dutch Oven
• Charcoal Chimney Starter
• Kingsford Charcoal Briquettes
• water bottle or rolling pin
• metal tongs

Ingredients

 

• 1 pie crust* (uncooked)
• 1 tbsp olive oil (for cooking the sausage)
• 1/2 lb ground breakfast sausage**
• 1 small broccoli floret (cut into small pieces)
• 8 large eggs
• 1/2 cup whole milk
• 1 handful of shredded cheddar cheese
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

 

At Home:

• If you’re making a homemade pie crust, do this at home. Wrap the pie crust tightly and store it in the cooler until you’re ready to cook at camp, within 2-3 days.
• Cook the Sausage – Heat a cast iron skillet over medium heat. Add a splash of olive oil to the pan, followed by the sausage. Cook the sausage, breaking it apart as you mix. After it is fully cooked, place it in an airtight container and keep it in the cooler until you are ready to cook at camp, using it within 2-3 days.
• Wash and cut your broccoli into small pieces. Store it in the cooler with the rest of your food.

At Camp:

• Get all your ingredients and equipment organized and ready to go. Start heating your briquettes in a chimney starter.
• If your pie dough is really cold and firm, you can let it soften for a few minutes before rolling. Don’t let it get too warm, though, or it will be hard to handle!
• While your briquettes are heating, add the eggs and milk to a large pot or bowl. Scramble them together with a fork. Then, add the cooked sausage, broccoli, and cheddar cheese. Mix well. Lastly, mix in the salt and pepper. Set the egg mixture aside while you prep the crust.
• Place your pie crust on a large piece of parchment paper. Leave the plastic wrap on top. Using a smooth water bottle as a rolling pin, roll the dough out into a rough circle about about 12 inches in diameter.
• Peel the plastic wrap off and lift the parchment paper with the pie crust into the dutch oven. It should come up an inch or two on the sides. Smooth out any cracks or folds and rip off any excess parchment paper. It doesn't need to be perfect; it will still taste delicious!
• Pour the egg mixture into the dutch oven with the pie crust. Cover with your dutch oven lid.
• Once your briquettes are ready, bake this quiche at 375°F for 35-40 minutes. For a 10-inch diameter dutch oven you'll need 16 briquettes on top and 7 on bottom. Check on the quiche once throughout to release steam and quickly rotate the dutch oven. Swap in fresh briquettes if needed to maintain heat.
• The quiche is done when the middle puffs up, the eggs are set, and the crust turns golden. There shouldn't be too much jiggle in the middle of the quiche. Cook longer if needed.
• Once you cook the quiche, remove it from the heat and set it aside to cool for a few minutes. Cut into 8 slices and serve.
• This quiche reheats really well. If you have leftovers, reheat them in the dutch oven the following morning.

Notes

*I like to make a homemade pie crust for this recipe. I usually make a few at a time and freeze them so it’s quick to whip up a quiche. If you don’t want to make your own pie crust, you can try using store-bought pie crust. Keep the pie crust cold until you’re ready to use it.

**You can omit the sausage to make this a delicious vegetarian quiche if preferred.

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