Rustic Autumn Nordic Quiche with Walnuts, Spiced Roots, and Rye Crust

What Makes This Special

This quiche is a celebration of the Nordic autumn: earthy roots, crunchy walnuts, a spiced custard, and a nutty rye crust come together for a richly textured, savory pie. The homemade Nordic spice blend infuses the quiche with rustic warmth, while the walnut-rye crust adds a deep, toasty flavor and shatteringly crisp base—a true showstopper for a special autumn brunch or dinner.

Ingredients

Autumn’s bounty meets classic Nordic flavors. Rye and walnuts ground into the crust create a heartiness that supports sweet-roasted roots and creamy blue cheese. The signature house spice blend (caraway, juniper, allspice, nutmeg) echoes traditional Nordic baking.

For the Rye-Walnut Crust

• 120 g rye flour: Adds earthiness and authentic Nordic flavor.
• 80 g all-purpose flour: Balances the texture for easier rolling.
• 50 g finely ground walnuts: Toasty crunch, keeps the crust tender.
• 130 g unsalted butter, cold: Ensures flakiness.
• 1/2 tsp fine sea salt: Enhances flavor.
• 1 large egg: Binds the dough.
• 2-3 tbsp ice-cold water: Just enough to bring the dough together.

For the Roasted Root Filling

• 200 g parsnip, 150 g carrot, 100 g celeriac: Sweet, earthy, and beautifully autumnal.
• 2 tbsp olive oil: For roasting.
• 1/2 tsp flaky sea salt, 1/2 tsp black pepper: Seasoning.

For the Custard & Assembly

• 3 large eggs: Structure and richness.
• 250 ml heavy cream, 100 ml whole milk: Silky custard.
• 1 tsp Nordic house spice blend: Warming, complex flavor.
• 60 g Danish blue cheese: Tangy, creamy counterpoint.
• 70 g walnut halves: Crunch and flavor.
• 1 small red onion: Sweet-sharp accent.
• 1 tsp Dijon mustard & 1 tsp apple cider vinegar: Lively balance.
• Fresh dill: Classic Nordic finish.

For the Nordic House Spice Blend

• 1 tsp ground caraway seeds
• 1/2 tsp ground dried juniper berries
• 1/2 tsp ground allspice
• 1/2 tsp freshly grated nutmeg

Instructions

Step 1: Prepare the Spice Blend

Grind caraway seeds and dried juniper berries finely (use a spice grinder or mortar & pestle). Mix with allspice and freshly grated nutmeg. Set aside.

Why? This custom blend infuses the quiche with unmistakable Nordic character—aromatic, woodsy, and subtly sweet.

Step 2: Make the Rye-Walnut Crust

1. In a large bowl, combine rye flour, all-purpose flour, finely ground walnuts, and salt.
2. Add cold, cubed butter. Rub with fingertips until the mixture resembles coarse sand, with some pea-sized pieces remaining.
3. Whisk the egg with 2 tbsp ice water. Drizzle over the mixture and gently mix with your fingers or a fork. Add more water, 1 tsp at a time, just until the dough comes together (do not overwork).
4. Form into a disc, wrap tightly, and chill for at least 1 hour (up to overnight).

Why? Chilling encourages the dough to relax, prevents shrinkage, and develops flavor.

Step 3: Roast the Root Vegetables

1. Preheat oven to 200°C.
2. Toss diced parsnip, carrot, and celeriac with olive oil, salt, and pepper. Spread on a baking tray.
3. Roast for 25-30 minutes, tossing halfway, until golden and tender. Cool completely.

Why? Roasting intensifies sweetness and creates irresistible caramelization.

Step 4: Blind Bake the Crust

1. Roll chilled dough on a lightly floured surface to a 3-mm thickness. Line the greased tart tin, pressing into corners. Trim excess, leaving a 2-cm overhang (it will shrink). Prick base with a fork.
2. Freeze for 15 minutes.
3. Line with parchment and fill with baking weights. Bake at 190°C for 20 minutes. Remove weights and parchment, bake 10 minutes more until lightly golden. Cool slightly.

Why? Blind baking ensures a crisp, non-soggy base.

Step 5: Assemble the Filling

1. Lower the oven to 170°C.
2. In a large bowl, whisk eggs, cream, milk, Nordic spice blend, Dijon, vinegar, and a pinch of salt. Whisk until smooth.
3. Scatter roasted vegetables, red onion slices, crumbled blue cheese, and walnuts evenly in the crust.
4. Pour the custard gently over the filling.

Why? Layering components creates texture in every bite; even distribution prevents soggy spots.

Step 6: Bake the Quiche

1. Bake at 170°C for 40-45 minutes, or until the custard is puffed, just set, and the center jiggles slightly.
2. Cool in the tin on a rack for at least 30 minutes before slicing.

Why? Resting lets the custard set for clean, beautiful slices.

Step 7: Finish and Serve

• Gently remove from the tin. Garnish with fresh dill.
• Serve warm or at room temperature.

Pro Tips

• Keep everything cold: Cold butter and a chilled crust are crucial for a crisp, flaky base.
• Don’t rush the resting: Cooling prevents the quiche from collapsing and improves flavor.
• Balance your spice: Taste your spice blend before using; juniper can be strong, so adjust to preference.

Troubleshooting

Crust shrank or cracked? You may have overworked the dough or skipped the chilling/freezing steps. Always chill at each stage and handle minimally.

Custard is runny? The quiche likely needed more baking time, or the oven was too hot (which can cause curdling). Bake until just set with a slight wobble in the center.

Variations

• Forest Mushroom & Walnut: Swap half the root vegetables for sautéed wild mushrooms for a woodsy, umami twist.
• Smoked Trout & Horseradish: Add smoked trout flakes and a touch of fresh horseradish for a classic Nordic seafood variation.
• Goat Cheese & Beetroot: Use roasted beet in place of parsnip and tangy goat cheese instead of blue for a pink-hued, earthy quiche.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat slices gently at 150°C, covered, to preserve texture. The crust may soften, but flavor deepens after a day.

Enjoy your rustic Nordic autumn quiche—a true celebration of season, texture, and spice!