A rich, golden quiche-like pie filled with Sweden's prized Västerbotten cheese, eggs, and cream, with a buttery shortcrust shell.
Ingredients
-
For crust: 200g flour, 100g cold butter, 2 tbsp cold water, pinch salt
-
For filling: 300g Västerbotten cheese (or aged Gruyère), grated, 3 eggs, 300ml heavy cream, 100ml milk
-
White pepper
-
Butter for dish
Instructions
-
1
Mix flour and salt, cut in cold butter until crumbly. Add water, press into a dough. Chill 30 min.
-
2
Roll out dough and press into a buttered pie dish. Prick with a fork. Blind bake at 200°C for 10 min.
-
3
Whisk eggs, cream, and milk together. Season with white pepper.
-
4
Spread grated Västerbotten cheese evenly in the pre-baked crust.
-
5
Pour the egg-cream mixture over the cheese.
-
6
Bake at 175°C (350°F) for 30-35 min until golden and just set in the centre. Rest 10 min before slicing.
Did You Know?
Västerbotten cheese is only made at a single dairy in Burträsk, northern Sweden — the exact recipe is a closely guarded secret since 1872.