Ingredients

Pie dough

210 g all-purpose flour (1¾ cups)
3 tbsp cold water
150 g diced butter (10 tbsp), room temperature
1 tsp ground cumin

Filling

4 eggs
300 ml heavy cream (1¼ cups)
100 ml whole milk (1/3 cup)
300 g Västerbotten* cheese (2½ cups), grated
1 tsp honey
Salt and black pepper to taste

Toppings

1 cup crème fraîche or sour cream
Whitefish or salmon roe
Pickled red onion
Chopped chives

Swedish Västerbotten Cheese Quiche

Swedish Västerbotten Cheese Quiche is a traditional Scandinavian summer recipe made with a buttery cumin pie crust and a rich custard filling of eggs, cream, milk, and grated Västerbotten cheese—a uniquely sharp, nutty Swedish cheese. Baked until golden and topped with crème fraîche, whitefish roe, pickled red onion, and fresh chives, this classic Västerbotten cheese pie is perfect for Midsummer celebrations, holiday brunches, or elegant entertaining.

Food

8 - 10 servings

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 parchment paper. Add ground cumin, and work quickly together into a dough. Flatten and place in a bag, refrigerate for at least 30 minutes.
With a rolling pin, roll out the dough into a thin base and cover a 9-inch baking pan. Press to the edges and notch with a fork. Put the pie dough in the freezer for at least 30 minutes.
Set the oven at 400 °F (200 °C). Pre-bake the crust for 10-12 minutes in the middle of the oven. Then let cool slightly.
Prepare the filling. Assemble the assistent with whisking bowl and balloon whisks. Quickly whisk eggs, cream and milk. Add Västerbotten cheese, honey, salt and black pepper, and mix again.
Pour the filling in the slightly cooled crust and bake in the middle of the oven for about 30-35 minutes.
Take the quiche out of the oven and let it cool.
Top with whipped crème fraîche, roe, pickled red onion and chopped chives.