Västerbottenpaj

The story

Västerbottenpaj takes its name from Västerbottensost, a strong cheese named for the province of Västerbotten in northern Sweden. ICA, the Swedish grocery chain, points out that the proper name is västerbottensostpaj, though almost everyone shortens it. The pie is a plain savory custard tart: a short butter crust, baked blind, then filled with eggs, cream and a generous amount of grated cheese. ICA's classic version adds graham flour to the crust and calls for about 300 grams of cheese for a standard pan, noting that some recipes use only half as much. The pie is best known from the kräftskiva, the August crayfish party, and the ScandiCuisine guide to Swedish food lists it there. ICA adds that it has also become something of a classic for Easter, Midsummer and Christmas, and the Michelin Guide's account of a Swedish Easter mentions quiches and flans set out with the påskbord on Easter Eve, which is March 27 in 2027. Swedes usually top each slice with crème fraîche or sour cream, chopped red onion, dill and a spoonful of löjrom. Bake it the day before and serve it at room temperature beside the eggs and salmon, where it needs no last-minute attention.