Swedish Västerbotten Cheese Quiche
A Swedish summer classic. Pie with cheese, Västerbottenost, and roe.
8-10
Food
Tools
Ingredients
- 210 g flour
3 tbsp cold water
150 g diced butter
1 tsp ground cumin
4 eggs
300 ml cream
100 ml milk, 3%
300 g grated Västerbotten cheese
1 tsp honey
Salt and black pepper
1 can of sour cream, whipped (Smetana)
Whitefish roe
Pickled red onion
Chopped chive
Follow these steps
- Assemble the assistent with the beater bowl and cookie whisks. Add all the ingredients except for the cumin and mix on high speed.
- Place the pie dough on a baking sheet paper. Add ground cumin, and work quickly together into a dough. Flatten and place in a bag, refrigerate for at least 30 minutes.
- Roll out the dough with a rolling pin into a thin base and cover a baking pan, between 22-24 centimeters. Press to the edges and notch with a fork. Put the pie crust in the freezer for at least 30 minutes.
- Set the oven at 200 °C (392 °F) hot air. Pre-bake the pie crust for 10-12 minutes in the middle of the oven. Then let cool slightly.
- Make the filling: Assemble the assistent with bowl and balloon whisks. Quickly whisk eggs, cream and milk. Add Västerbotten cheese, honey, salt and black pepper, and mix again.
- Fill the pie crust with the filling and bake in the middle of the oven for about 30-35 minutes.
- Take out the pie and let it cool.
- Decorate the pie with whipped sour cream (Smetana), roe, pickled red onion and chopped chives.
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