Vasterbottenpaj Swedish Quiche
Vasterbottenpaj Swedish Quiche is a rich and creamy Swedish quiche with nutty cheeses, a flaky whole wheat crust and lots of savory flavor for Midsommar.
Servings: 8
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.
Notes
*I used to be able to easily get this cheese at IKEA. Now it’s never there and finding it here is an expensive production. A mix of gruyere and parmesan works fairly well, and I think that using aged piave with a little gruyere is the best substitute.