Quiche is a specialty onboard the Cariana, a Shipman 28 sailboat from 1976. The recipe was taken from the boating cookery book Gott ombord by Carina Lernhagen Matz.
Shortcrust pastry
150 g butter or margarine
3 dl plain flour
½ tsp salt
1 Tbs water
You can also use a shortcrust pastry mix.
Filling
About 200 g mature cheese (emmental or cheddar)
3 eggs
Ground paprika
Black pepper
100 ml milk
200 ml half cream or single cream
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
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 pastry comes together in a ball. Put the pastry in a plastic bag and let it rest, preferably in the fridge but as cold as possible, for at least one hour.
Press the pastry into the Omnia Pan. Dice the cheese into small cubes and scatter evenly over the pastry. 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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