Taco Quiche (Tacopaj)

As featured in episode 611.

Ingredients

For the pastry

• 50 g/2 oz (3 1/2 tablespoons) butter, soft

• 200 g/7 oz (1 3/4 cups) weak (soft) wheat flour

• 1 teaspoon baking powder

• 1 good pinch salt

• 100 ml/3 1/2 fl oz (1/3 cup plus 1 tablespoon) milk

For the meat

• 500 g/1 lb 2 oz minced (ground) meat, most commonly beef, although I have also seen recipes using moose

• Taco spice mix; follow the packet instructions and add enough for the above mentioned amount of meat

• 1 tablespoon butter, for frying

For the topping

• 300 ml/10 1/2 fl oz (1 1/4 cups) crème fraîche

• 1 egg

• 100 g/3 1/2 oz (3/4 cup) grated cheese

• 2 tablespoons industrial mayonnaise [Ed. note: store-bought mayonnaise]

The Nordic Cookbook

Instructions

Preheat the oven to 175°C/345°F/Gas Mark 4.

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. Transfer the dough to a 24 cm/9 1/2 inch springform mold and press it out in an even but rather thick layer, almost all the way up to the edge of the mold. Refrigerate for a bit.

Meanwhile, brown the meat in a pan over a medium heat, and when cooked through and nicely colored, 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.

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.)

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.