Swedish egg pie – how to cook a delicious dish?

Swedish egg pie is a hearty, simple and incredibly tasty dish that is perfect for a family breakfast, picnic or even a cozy dinner. The pie is based on delicate egg cream and crumbly dough, and cheese, leeks, spinach or bacon are often used as a filling. We at joy-pup will tell you how to cook it. See also the recipe for classic bograch.

Ingredients

For the dough:

• 200 g wheat flour
• 100 g butter (cold)
• 1 egg
• A pinch of salt
• 1-2 tbsp. cold water (as needed)

For the filling:

• 4 eggs
• 200 ml cream (20-33% fat)
• 100 ml milk
• 150 g hard cheese
• 1 small leek or half an onion
• Salt, pepper to taste
• A pinch of nutmeg (optional)
• A little oil for frying

Step-by-step recipe

• In a bowl, mix the flour and a pinch of salt. Add the cold butter cut into cubes. Rub quickly with your hands into crumbs.
• Beat the egg and knead the dough. If necessary, add a spoonful of cold water to make the mixture homogeneous.
• Wrap the dough in cling film and put it in the refrigerator for at least 30 minutes.
• Preheat the oven to 180°C. Take out the dough, roll it out and put it in a pie pan (about 24 cm in diameter).
• Prick with a fork and place in the oven for 10 minutes to pre-bake.
• Fry the leek in a little oil until soft. If using bacon, fry that too.
• In a separate bowl, whisk together the eggs, cream and milk. Add the grated cheese, salt, pepper and nutmeg. Stir in the fried onions (and bacon, if using).
• Remove the pan with the baked base. Pour the egg filling over the dough.
• Bake in a preheated oven at 180°C for about 30-35 minutes until golden brown. The filling should thicken and the center should spring back slightly when pressed.

Serve the Swedish egg pie warm, with a light vegetable salad, pickles or herbs. It also goes well with a sour cream and herb sauce.

To be continued…