Cariana’s Quiche

Quiche is a specialty onboard the Cariana, a Shipman 28 sailboat from 1976. The recipe was taken from the boating cookbook Gott ombord by Carina Lernhagen Matz.

Cariana’s Quiche


Pie crust
10 Tbs butter or margarine
About 1 1/4 cup flour
½ tsp salt
1 Tbs water
You can also use a pie crust mix.

About 3/4 cup mature cheese (Swiss cheddar)
3 eggs
Ground paprika
Black pepper
Scant ½ cup milk
3/4 cup half and half

Whisk the salt into the flour. Cut cold butter into the flour and cut into the flour with a pastry cutter or two forks until it looks like coarse crumbs. Add the water and quickly mix until the dough comes together in a ball. Put the dough in a plastic bag and let it rest, preferably in the fridge but as cold as possible, for at least one hour.

Press the dough into the Omnia Pan. Dice the cheese into small cubes and scatter evenly over the dough. Beat the eggs lightly in a bowl and season with paprika and black pepper.

Heat the milk and cream – do not let it come to a boil – and pour over the eggs. Whisk together and pour into the pan. Bake at the lowest heat for 40-50 minutes until the egg mixture sets.

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