If you’re looking to savour the last few weeks of summer, then this tasty Västerbotten Quiche from ours and Signe Johansen’s cookbook Smörgåsbord is just the recipe for you.
Filling and flavourful, we love to serve this alongside a bowl of buttery dill potatoes and salad for a larger lunch or light dinner – it can also be easily prepared in advance.
You will need:
250g plain flour, plus extra for dusting
150g unsalted butter, cubed and very cold
4 medium eggs
3-4 tbsp water
200g Västerbotten cheese or other sharp, mature cheese like cheddar
200ml double cream
salt and pepper
24cm fluted flan tin
To serve: red lumpfish roe (optional), sour cream and dill
- Sift the flour into a large bowl. Add the salt and butter and use your fingers to work into the flour to a breadcrumb texture. In a measuring jug, beat 2 of the eggs together with 3 tablespoons of the water and slowly add to the flour, stirring between additions until starting to form a dough, add more water if necessary. Tip onto a work surface and bring the pastry dough together with your hands to form a ball. Wrap in cling film and chill for at least 30 minutes.
- Grate the Västerbotten cheese. Mix the cream and eggs in a bowl and season with plenty of salt and pepper. Add the cheese and set aside.
- Preheat the oven to 200C/400F/R6. On a floured work surface, roll the chilled pastry out to about 3mm thick, large enough to line a 24cm fluted flan tin. Line the tin with the pastry and trim the edges with a sharp knife. Prick the base all over with a fork and refrigerate for a further 20 mins.
- Blind bake the pastry case by lining with parchment and fill with ceramic baking beans, dried pulses or rice. Bake for 15-20 minutes then remove the parchment and beans and bake for a further 5 minutes or so until the base is a pale biscuit colour.
- Tip in the cheese filling and bake for about 30 minutes, until the top of the quiche is golden but still has a slight wobble – it will continue to cook as it cools.
- Once at room temperature, decorate with dollops of soured cream, lumpfish roe and sprigs of dill. Serve with a green salad or as an accompaniment to crayfish.