Köttfärspaj – Swedish minced beef quiche
A hearty pie with a homemade shortcrust case, beef mince fried with onion and tomato purée, and an egg custard topped with grated cheese. Served with a green salad. Ready-made pastry works well when you are short of time.
- 1 h 25Time
- 33 minHands-on
- 4Portions
- ≈ 37 krper portion
- 840kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold
- ≈ 2 tbspWater, cold
- 1Yellow onion
- 1 tbspRapeseed oil
- 400 gBeef mince
- 2 tbspTomato paste
- 1 tspOregano, dried
- to tasteSalt
- to tasteBlack pepper
- 3Eggs
- 2 dlMilk
- 1 dlCooking cream
- 2 dlGrated cheese
On the side
- ½Lettuce
- ½Cucumber
- 2Tomatoes
Method
- Rub the flour and butter together into coarse crumbs with your fingertips or in a food processor. Add the cold water and quickly bring it together into a dough. Press it into a pie dish, about 24 cm, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Peel and chop the onion and soften it in the oil in a frying pan. Add the mince and fry, breaking it up, until crumbly and browned. Stir in the tomato purée and oregano and season with salt and pepper.
- Whisk the eggs, milk and cream together and season lightly with salt and pepper.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Spread the mince over the pastry case, pour over the egg custard and scatter the cheese on top.
- Bake the pie in the middle of the oven for 25–30 minutes, until the custard has set and the cheese is golden.
- Rinse and tear the lettuce, slice the cucumber and cut the tomatoes into wedges.
- Leave the pie to stand for 5 minutes to set, then cut it into slices and serve with the salad.
The cost is estimated from Swedish grocery prices.
