As part of Riley's 9th birthday party, we were stopping at the beach in Andrew Molera State Park in Big Sur on our way down to camp at Limekiln.
What do you serve when you're hiking lunch for fifteen people along a trail and across a river?!?
My solution: fresh fruits and veggies, lots of them; seaweed-kale salad; pasta salad; and Riley's favorite - ham and cheese quiche.
The best part was that everyone ate everything, so the packs were much lighter on the way out.
2 C white whole wheat flour
3/4 C butter
pinch of pink Himalaya salt
1 T cold water
Preheat oven to 350. Place flour and salt into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball. Press the dough into tart pans and bake for 20 minutes until golden brown.
Place diced ham and cheese into the crust, top with beaten egg, and bake till firm, about 30 minutes. Once cooled, remove from tart pan.