Ostpaj is pretty much a Swedish cheese quiche that is served throughout the Spring and Summer months. You can easily add other ingredients, like bacon, ham, leeks, and other seasonally available savory items. I always recall having this as part of a lunch smörgåsbord but there’s no reason you couldn’t serve it for breakfast or dinner. The following recipe is pretty simple but I recommend being careful with it as I had to translate it from Swedish and a couple of measurements might be a bit off. I couldn’t find one written in English to share. I think I got it about right but this one might need some tweaking by better cooks than me.
|3 cups flour|
|4 - 4.5 ounces of cold butter (stick)|
|2-3 Tbsp water|
|8 ounces of grated cheese (Västerbotten, Grevé, or substitue Cheddar)|
|2 cups of cream|
|Optional: pinch of salt, white pepper, and nutmeg|
- Cut the cold butter into cubes.
- Mix butter with flour for a few seconds in the food processor. Add water while the machine is running. You can also knead the flour and butter together, then add the water and quickly mix into a dough.
- Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.
- Pre-heat oven to 400°F.
- Whisk together the cheese, eggs, and cream in a bowl. Include optional seasonings if used.
- Roll out the dough and line a pie dish. Prick the bottom with a fork and pre-bake for 8 – 10 minutes.
- Add the filling and bake for about 30 – 40 minutes or until firm. Will continue to set after baking.