Västerbottenpaj: Swedish Cheese Quiche
Every August across Sweden, people celebrate crayfish season with crayfish (duh), snaps (akvavit/aquavit), snapsvisor (Swedish drinking songs) and the best pie you’ve never heard of: Västerbottenpaj, Swedish Cheese Quiche.
Kräftskiva
Kräftskiva, Swedish for crayfish party, are parties held throughout the country every August. Outdoor tables are laden with boiled crayfish, accompanied by bread, cheese, schnapps, and, of course, Västerbottenpaj. Attendees don paper hats and bibs, sing drinking songs, and eat until they no longer can!
August
Originating in the early 20th century, the festivities are closely tied to centuries-old crayfish harvesting practices. Initially reserved for the Swedish nobility, crayfish accessibility expanded in the 19th century. At the same time, the introduction of American crayfish carrying the crayfish plague wreaked havoc on native European crayfish populations. This crisis led to a sharp decline in their numbers.
In response, regulations were enacted to manage crayfish harvesting, limiting it to August and September, when crayfish are most mature and the risk of plague transmission is lower. This timing coincides with the end of the Swedish summer, providing a natural cause for celebration. Over the years, the crayfish party tradition grew to what it is today, a party filled with snaps, singing, good food and good times. Despite challenges from the crayfish plague and its impact on local populations, the tradition perseveres, with imported crayfish meeting demand.
Västerbotten Cheese
Västerbotten cheese is a renowned Swedish cheese originating from the northern region of Västerbotten. It has a crumbly texture, with a salty almost tangy flavor. Traditionally made from cow’s milk, it is golden-yellow in color. While often compared to parmesan for its granular texture and robust flavor, Västerbotten cheese definitely has its own unique character.
Substitutions
While Västerbotten cheese is commonplace in Sweden, it might be less available elsewhere. The ideal substitute is a sharp aged cheddar. Almost any aged sharp cheese will work—think sharp, salty, and crumbly. While parmesan and pecorino work well, a sharp aged cheddar offers a closer match to Västerbotten’s profile for use in this pie. However, this recipe is quite forgiving, so any non-watery cheese will work. Avoid cheeses like fresh mozzarella, as it is too moist to work well. Essentially, any cheese with a strong flavor but not overpowering pungency will work well. Remember, the pie’s flavor hinges entirely on the cheese, so it should be flavorful yet balanced.
Västerbottenpaj and crayfish parties go hand in hand. As August arrives, they unite to create a festive (and delicious!) celebrations.These traditions, each with its unique history and significance, exemplify the joy of coming together and celebrating what’s local and in season.
Västerbottenpaj: Swedish Cheese Quiche
Ingredients
Pie Dough
- 300 Flour
- 200 Butter cold
- 100 Water cold
- Pinch of salt
- Pinch of black pepper optional
Filling
- 5 eggs
- 500 g cream 36% or 40% will work
- 1 tsp salt add ½ tsp more if you really like salt
- ½ tsp black pepper optional
- 150 g-200g västerbotten cheese see post for substitutions
Instructions
Pie Dough
- Start by grating or cubing the cold butter and placing it in the fridge while you measure out the other ingredients.
- In a large bowl, mix the all-purpose flour,salt and black pepper (if using) together.
- Add the cold grated or cubed butter to the flour mixture and quickly combine it with your hands or a pastry cutter until the mixture resembles large beans.
- Stream in the ice-cold water while mixing the dough with your hands or a spatula. Mix until the dough comes together in a shaggy mass. Avoid over mixing or waiting for the dough to become wet or sticky.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least one hour, or preferably overnight for the best results.
- Preheat the oven to 190°C (375°F).
- Roll out the chilled pie dough on a floured surface and carefully transfer it to a pie dish. Gently press it into the dish, trimming any excess dough.
- To par-bake the pie shell, line it with foil and fill it with beans or pie weights. Bake for 20 minutes. Then, remove the beans and the foil then brush the crust with beaten egg. Bake for an additional 10 minutes or until a light golden brown.
Filling
- In a mixing bowl, whisk together the cream and eggs. Season with salt and pepper.
Assembly and Baking
- Once the pie shell has cooled, sprinkle about half of the cheese on the bottom. Pour the egg and cream mixture over the filling and sprinkle the remaining cheese on top.
- Place the quiche in the preheated oven and bake for approximately 45 minutes, or until the filling is set and the top is golden brown.
- Allow the quiche to cool completely before serving.