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Preheat oven to 350 degrees (for 12-Inch camp Dutch oven, use 25 charcoal briquettes placing 17 on top and 8 on bottom). See our Dutch Oven Temperature Chart
for more information.
Fry bacon in skillet, remove to drain and cool then crumble.
Reserve 1 tablespoon of grease in skillet and sauté onion until soft.
In a large bowl, use fork to beat together eggs, milk, flour, parsley, thyme, salt and pepper.
Then add crumbled bacon, onion, mozzarella and cheddar cheese; mix well.
Pour mixture into pie crust.
Bake for 45 minutes, or until lightly brown on top and firm in the middle. Turn the bottom and lid of the camp Dutch oven ¼ turn in opposite directions every 10 minutes to ensure even cooking.
Let cool slightly before slicing. Serve warm.