Västerbotten pie


Västerbotten cheese is as important to Swedes as parmesan cheese is to Italians. It’s a really flavourful cheese and very versatile, Västerbotten cheese pie is a classic on crayfish parties.

I made this broccoli and Västerbotten cheese pie for a girls get together two weeks ago, and well, it disappeared in a wink!

– 125g of butter (cold)
– 3dl of all purpose flour
– 2 tbsp of cold water
– pinch of salt

In a food processor (use regular blade) add butter, flour, salt and water. You can also do it by hand. Process until a smooth dough that doesn’t stick to the edges. Form into a disk, wrap in fresh foil and let sit in the fridge for 20-30 minutes. Then roll out on a floured surface and press down in pie form. Make holes with a fork all around the pastry and bake until golden in 200 degree oven.


Pie filling:
– 200g of broccoli
– 2 large eggs
– 3dl of milk or cooking cream
– 150g of Västerbotten cheese (or other e.g emmentaler)
– salt & pepper

Cut broccoli into bite size pieces, and boil for 2 minutes and drain well. If you use frozen broccoli, let thaw and drain well. In a bowl, mix eggs and milk/cream, season with salt and pepper. Grate the cheese and add half of the grated cheese to the milk and egg mixture. Place the broccoli evenly on the pie crust and pour over the milk and egg mixture, top off with the rest of the grated cheese. Bake in a 220 degree oven for approx. 30 minutes until golden.



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