Tikka, Quiche, and Birthday Camping

This weekend we celebrated KP’s birthday by escaping the heat and heading up to Mt. Lemmon since Tucson had temperatures into the 100's. Mt. Lemmon is an icon of Tucson, and one of the reasons why it is continuously named one of the best cities for cycling in the United States.  At 9,157 feet above sea level it offers 26 uninterrupted miles of quad shattering climbing, and beautiful vistas. Not to mention in the summer it is usually 30 degrees cooler at the summit. Bicycle is our usual mode of transportation up this beast, but this weekend we loaded up the car with our camping gear and headed for the Spencer Canyon campground.

My Uncle Steve taught me that just because you’re camping it doesn’t mean that you have to be stuck eating beans out of can. With a little planning, and prep you can eat like a king under the pine trees and stars. The birthday boy got to pick what he wanted for dinner and chose this delicious Chicken Tikka Masala, and DeepDish Salted Chocolate Chip Cookie Pie. Both of these recipes came from my all time favorite food blog Eat, Live Run and are incredibly tasty. If you love spicy ethnic foods make the tikka masala, and if you are a breathing human make the cookie pie. Do it!  

Since this was our first time at Spencer Canyon I wasn’t sure what our campfire set up was going to be like so I premade everything ahead of time, and stored it in ziplock bags so I only had to throw in a pan and heat when the time came. I wrapped slices of the cookie pie in tinfoil so they could easily be heated over the fire.

For breakfast I had prepared a hearty green quiche, which was filled with goat cheese, spinach, and zucchini. The zucchini added great texture to this creamy dish. The best thing about quiche is that you can use whatever vegetable, cheese, or protein you have in your fridge. Use the first 5 ingredients and then clean out the fridge! Once the cooked quiche had cooled I wrapped individual slices in tinfoil for easy campfire heating.

I couldn’t believe how well we ate while camping! Not too shabby for girl who can count all her camping trips on one hand!

Hearty Green Quiche

6 eggs
¼-cup cream
2 cloves garlic
1-teaspoon salt and pepper
1-teaspoon cumin
5 oz goat cheese
1 jalapeno
1-cup spinach roughly chopped
1 zucchini diced
6 slices of cooked bacon


Preheat oven to 375 degrees.

Place eggs, cream, salt, pepper, cumin, 4 oz goat cheese, garlic, and jalapeno in a blender and blend for 1 minute. If you do not want to use a blender finely chop the jalapeno and garlic, and whisk ingredients together in a bowl.

Grease a 9” pie dish, then pour the blended mixture into the dish.

Chop zucchini into ¼ inch pieces, and roughly chop spinach and cooked bacon. Evenly distribute ingredients in the pie dish. Sprinkle remaining goat cheese on top.

Place on the center rack of your oven and bake for 35 minutes. 


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