I like this very much & have made it several times, usually making the crust the night before or early in the day. My only changes are to use precooked small shrimp and to add some garlic pepper and crushed red pepper flakes. This last time, I added a little more shredded cheese to the top. Served with a big salad with beets and cucumbers to continue the Scandanavian theme. I think this pie serves four, not six, unless you had a lot of extra side dishes.
My husband really liked this, but I thought the shrimp and the other ingredients didn't go together very well.
Maybe it was the fact that I used a dark nonstick pan rather than a glass pie plate....but it took close to 1 1/2 hours for the pie to set, and I had followed the directions to a T. I ended up covering it for the last half hour or so, so the top would not burn. The flavor is pretty good, but the crust was a bit hard. I may try it again with a glass pan and see how it turns out.
My husband loves this recipe - I lost it for awhile but am sure that he will be happy I've recovered it! I make it just as the recipe states, no substitutions and it's always come out great. An easy, make ahead and warm up for a quick dinner or lunch!