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

2015-06-11 08:54:46

Serves 8

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.

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Prep Time

50 min

Cook Time

35 min

Total Time

1 hr 25 min

Prep Time

50 min

Cook Time

35 min

Total Time

1 hr 25 min

368 calories

18 g

162 g

26 g

15 g

16 g

144 g

566 g

3 g

1 g

8 g

Nutrition Facts

Serving Size

144g

Servings

8

Amount Per Serving

Calories 368

Calories from Fat 232

% Daily Value *

Total Fat 26g

41%

Saturated Fat 16g

79%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 162mg

54%

Sodium 566mg

24%

Total Carbohydrates 18g

6%

Dietary Fiber 1g

3%

Sugars 3g

Protein 15g

Vitamin A

17%

Vitamin C

3%

Calcium

30%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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crust

1. 3 dl (1.2 cups) wheat flour (white works, too)
2. 125 grams cold unsalted butter (0.3 pounds); diced
3. 1 tablespoon cold water
4. 1 egg for two pies or just the yolk for one

filling

1. 3 eggs
2. 3 dl (1.2 cups) crème fraîche
3. 250 grams (heavy 8 ounces) Vasterbotten Cheese*
4. 1 white onion
5. 1 teaspoon sea salt
6. ¼ teaspoon white pepper

Instructions

1. Using a food processor, pulse the flour and a dash of salt.
2. Add cold butter in small pieces with the flour. Pulse.
3. Add water and egg. Pulse.
4. Wrap in saran as a flattened disk and let rest for about 30 minutes in your refrigerator.
5. Preheat oven to 200° C or 400° F.
6. 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.
7. Roll out the cold dough and place in a pie form.
8. Prebake for about 10 minutes until lightly colored.
9. Fill the pie-crust with the cheese-mixture and raise the temperature on the oven to 425° F. 
10. Bake until golden brown (about 25 minutes).
11. Serve with a good salad and perhaps a beer or the rest of my Midsommar Menu.

Notes

1. *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.

By Barrett Bridenhagen

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calories

368

fat

26g

protein

15g

carbs

18g

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