It feels a little ominous to post my Vasterbottenpaj (Swedish Quiche) the day before the US v. Sweden Women’s World Cup game. While I love celebrating my Swedish heritage, I have to admit that when it comes to sports, I’m USA all the way. That said, it’s time to start gearing up for my Midsommar Menu, and first up is this Vasterbottenpaj (Swedish Quiche). I based my Vasterbottenpaj (Swedish Quiche) on a couple of Swedish recipes (One and Two), so I left in the metric amounts so you can see the conversions, because I think it’s fun. That said, I also provided the standard amounts as well. You’ll notice they’re not quite your typical amounts. The good news is, this Vasterbottenpaj (Swedish Quiche) isn’t the type of recipe that requires extreme precision. Also, don’t let the foreign cheese intimidate you. It’s very hard to find these days, so check out the note at the bottom on how to get a good substitute for the flavor and texture. I think one of the best lessons to be learned from these recipes is the addition of crème fraîche into the filling. It provides a richness and tang that I absolutely love and have incorporated into my regular quiche recipes. Also, the whole wheat crust in this Vasterbottenpaj (Swedish Quiche) is awesome. It provides some extra flavor and texture. Vasterbottenpaj (Swedish Quiche) could be served as a first course with salad, but I serve all the dishes together, excepting dessert for my Midsommar Party.
Vasterbottenpaj Swedish Quiche
Ingredients
crust
- 3 dl 1.2 cups wheat flour (white works, too)
- 125 grams cold unsalted butter 0.3 pounds; diced
- 1 tablespoon cold water
- 1 egg for two pies or just the yolk for one
filling
- 3 eggs
- 3 dl 1.2 cups crème fraîche
- 250 grams heavy 8 ounces Vasterbotten Cheese*
- 1 white onion
- 1 teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Using a food processor, pulse the flour and a dash of salt.
- Add cold butter in small pieces with the flour. Pulse.
- Add water and egg. Pulse.
- Wrap in saran as a flattened disk and let rest for about 30 minutes in your refrigerator.
- Preheat oven to 200° C or 400° F.
- Meanwhile, peel and finely chop the onion. Whisk the eggs until foamy and mix with the crème fraîche. Add the grated cheese, chopped onion, salt and pepper and set aside.
- Roll out the cold dough and place in a pie form.
- Prebake for about 10 minutes until lightly colored.
- Fill the pie-crust with the cheese-mixture and raise the temperature on the oven to 425° F.
- Bake until golden brown (about 25 minutes).
- Serve with a good salad and perhaps a beer or the rest of my Midsommar Menu.
Wow this sounds so interesting! I don’t think I’ve ever had anything like this but I’d love to try it!
I bet you have- it’s the Swedish version of quiche.
This looks so good, love the flavors!
Thanks!
I love quiche and adding the creme fraiche along with the other cheeses. Yup, I’d have to go the gruyere and parmesan route but nothing wrong with that!
Yeah, it’s hard to think of good parm and gruyere as settling in any capacity.
I’ve had quiche on my mind for weeks but haven’t managed to work it into the menu. I love the use of whole wheat flour and the Swedish cheese looks so melty, golden and perfect! I’m not Swedish but I became enamored with the food when I visited last year. In fact, I’ve just finished eating a slice of fresh-baked kavring–one of the many breads I fell in love with during that visit! Now I have a quiche to add to my yet-small Swedish food repertoire. 🙂
It really is very special food. I have a few Swedish desserts on here, definitely check them out, and this November I’m posting a Thanksgiving menu with strong Swedish influences. Keep an eye out!
What a beautiful quiche – I love the crust and your pictures look amazing!
Thanks!
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Västerbotten cheese is not available at IKEA nor any other shop in the United States. Since a couple of years ago the FDA hasn’t allowed it to be imported because the makers add a little sodium nitrite to the milk before they make the cheese. This preservative is not legal in the USA for milk products, although it is put into meat products such as bacon.
A recommended substitute I have found at a Scandinavian grocery store (Ingebretsen’s, in Minneapolis) is Priest XO. It’s pretty good.