This super flavorful quiche from Laura Bashar's The Camp & Cabin Cookbook, is delicious not only for breakfast, but also makes for a fantastic lunch or dinner, and it's a great option for those on a low-carb or gluten-free diet. Everyone will love it!
*Please see notes for alternative cooking methods.
In a chimney, light up 38 coals.
Remove the stems and scrape out the gills from mushrooms. Wipe them clean with a paper towel.
Place mushrooms, bowl side up, in a 12-inch Dutch oven.
In a medium-size bowl, whisk together eggs, cream, spinach, green onions, 1/4 cup crumbled feta, salt and pepper.
Divide the egg mixture evenly between the mushroom bowls.
Sprinkle the remaining 1/4 cup feta over the egg mixture.
Cover the Dutch oven, and place 17 coals on top and underneath it (375°F).
Bake until eggs are golden brown, approximately 35 minutes.
ALTERNATIVE COOKING METHODS: You can also wrap each mushroom quiche in heavy-duty aluminum foil and cook over the coals until the egg is set. To cook at home, place quiches on a baking sheet and bake in the oven at 375°F for 30 to 40 minutes or until egg is set.