Västerbottenpaj – Good old Swedish food


When I had a guest visiting recently, I had an abundance of different cheese. We were not sure how we might use it all – generally I don't cook with or eat that much cheese on my own. I realized we could use Västerbotten cheese to make a nice Swedish Västerbotten pie. It's a lot like quiche and was dead easy to make. It is generally eaten in August during the annual crayfish festival but it's great anytime.

Pic: Half a Västerbotten pie and some Swedish meatballs
1 1/2 cups flour
125 grams butter (chilled)
1 tablespoon butter

Mix all together until it starts to come together in a crumbly way. Bring it all together with your hands and make a flat disc. Let rest in the fridge 30 minutes. Roll it out to fit into a pie tin. Bake the crust 10 mins at 200C (about 400F)

3 eggs
1 1/4 cup creme fraiche (or cream)
250 grams grated Västerbotten cheese (or some other strong/sharp cheese)
1 onion, minced
1 teaspoon salt
1/4 teaspoon white pepper

Caramelize the onion for about ten minutes, set aside.

Whisk eggs together with creme fraiche, add the cheese, salt, pepper and onions. Pour into prepared crust. Bake until golden – about 25 minutes at 225C.

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