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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.
Course: Dinner
Cuisine: Swedish
Author: Bronte Aurell

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:

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.