Easy Västerbotten Cheese Quiche (Västerbotten Paj)
A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.
Ingredients
Pastry
- 125 g cold butter
- 200 g plain flour
- Pinch of salt
- 1 egg
- water, if needed add few drops if dough not coming together
Filling:
- 250 g Västerbotten cheese
- 3 eggs
- 100 ml whole milk
- 250 ml double cream
- ½ tsp paprika
- salt
- pepper
- 25-28 cm Tart tin with loose base
Romsås Caivar Sauce:
- 1 jar of red lumpfish roe
- 3 tbsp crème fraiche
Instructions
- Blitz your pastry ingredients in a food processor (egg and water at the end only) to form a dough, then leave to chill for about 30 minutes in the fridge.
- Heat the oven to 180°C.
- Roll out the chilled dough and line the pastry tin. Prick the base with a fork and blind bake using baking beans for 10-12 minutes. Remove the beans and bake for a further 5-6 minutes.
- For the filling, mix together everything except the Västerbotten cheese.
- Scatter the cheese on the base of the pastry, evenly all over – then pour over the egg mixture.
- Return it to the oven for about 15-20 minutes. It’ll puff up quite a bit towards the end, but will turn golden on top. It’s done when it is ‘set’ so do keep an eye on it.
- Leave it to cool before slicing. Serve cold or lukewarm.Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.
Romsås Caivar Sauce:
- In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.
