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Tacopaj (Swedish Taco Quiche)

A recipe for Tacopaj (Swedish Taco Quiche) from The Nordic Cookbook.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 -6 Servings
Course: Main Course
Cuisine: Swedish

Ingredients

For the pastry:
  • 50 grams (2 oz, 3 1/2 tablespoons) butter soft
  • 200 grams (7 oz, 1 3/4 cups) weak (soft) all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 100 milliliters (3 1⁄2 fl oz, 1/3 cup plus 1 tablespoon) milk
For the meat:
  • 500 grams (1 lb 2 oz) minced ground meat most commonly beef, have also seen moose
  • Taco spice mix follow the packet instructions and add enough for the above mentioned amount of meat (about 2 2/3 tablespoons to 1 cup water)
  • 1 tablespoon butter for frying
For the topping:
  • 300 milliliters (10 1⁄2 fl oz, 1 1/4 cups) crème fraîche
  • 1 egg
  • 100 grams (3 1⁄2 oz, 3/4 cup) grated cheese cheddar or monterey jack
  • 2 tablespoons commercial mayonnaise

Instructions

    Cup of Yum
  1. Preheat the oven to 175°C/345°F/Gas Mark 4.
  2. Add all of the ingredients for the pastry, except the milk, to the bowl of a food processor. Mix for a couple of seconds until everything is almost mixed together, then add the milk and mix a bit more until just combined.
  3. Transfer the dough to a 24 cm (9 1⁄2 inch) springform mould and press it out in an even but rather thick layer, almost all the way up to the edge of the mould. Refrigerate for a bit.
  4. Meanwhile, brown the minced (ground) meat in a pan over a medium heat and when cooked through and nicely coloured, add the seasoning and some water (for the amount, follow the instructions on the back of your particular spice bag). Let it simmer for a couple of minutes until the water has almost reduced into the meat again.
  5. As the meat is cooking, mix all of the ingredients for the topping together in a separate bowl. (Do not use homemade mayonnaise as this recipe needs all the stabilizer in the processed one. Without it the topping will separate in the oven.)
  6. Transfer the cooked meat to the uncooked pastry shell and spread it out in an even layer. Continue by spreading a layer of topping over the meat. Place the pie in the oven for 35–45 minutes or until golden and crisp around the edges. Let it sit for a bit and cool before serving.