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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
Cook Time: 35 minutes
Total Time: 55 minutes

Equipment

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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