On the Road, is Jack Kerouac's 1957 account of a road trip (or maybe more than one) across the USA, so I'm guessing that he's not going to want to stay around for long.
Probably, as soon as Zelda's bottle of Pinot Grigio has been exhausted, he will bemoan the lack of 'hard liquor' and be on his way.
Maybe, therefore, the best that I can hope for is to slip this into his rucksack and hope that he enjoys it.
CHEESE, CHIVE AND
TOMATO QUICHE
Serves 4 - 6
200g/8oz plain flour
pinch salt
100g/4oz butter
30ml/2tbsp cold water
4 eggs, beaten plus 1
additional egg yolk
450ml/ ¾pt single cream
100g/4oz cheese
handful of cut chives
2 tomatoes.
Mix the flour and salt,
then rub in the butter until the mixture resembles breadcrumbs. I often make life easy
and use a food processor, although using your hands is good, too. 
Add the water gradually
until the mixture forms a pastry which comes away from the sides of the bowl.
Make into a ball and cover
with film. Refrigerate for about 15 minutes.
Meanwhile, grease and flour a 20cm/ 8inch flan dish
Roll out the pastry and line the dish. Prick the base all
over with a fork.
Refrigerate again for 20
minutes.
Use a sharp knife to trim the sides.
Then line with baking parchment and fill with baking beans.
Cook for about 10 minutes
at Gas 7/ 220C/ 425F.
Remove the beans and parchment.
Mix an egg yolk with a little water and brush over the pastry to seal it. Cook for about 5 minutes more until pastry feels dry. Allow to cool.
Now prepare the filling:
You need about 8 slices
from the tomatoes; remove pulpy centre and chop the rest.
Place on kitchen roll
to dry.
Wash the chives and snip them into 2cm pieces.
Grate the cheese.
Whisk the eggs and the cream together.
Make a layer of the chopped tomatoes
and sprinkle over the chives and cheese.
Pour the cream mixture over the top.
Bake in a pre-heated oven
at 200C/ Gas 6/ 400F for about 10 mins.
Serve with accompaniments such as salad and potatoes.
Any uneaten slices can be chilled and used for lunch the next day.
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