Käsewähe (Swiss Cheese Tart)

My wife went up to the Adirondacks to do some hiking with Sadie for a “Mother/Dogter” weekend. Since the area around Lake Placid, NY where she was likes to model itself after the Alps, I decided to surprise her with my take on a traditional Swiss meal upon her return. This meal is very similar to a Quiche, but it’s got a lot more cheese (what could be more fitting for an Alpine inspired meal?). However, instead of using a pastry crust, we are using a shell made out of Rösti! The end result is a hearty, crispy, cheesey pie.

While we kept it pretty simple and only used cheese, speck (bacon) and erbsen (peas) would be great additions. We served it with dressed field greens dressed, but this would also go very well with steamed green beans or Roasted Asparagus.

Lastly, we opted to open up a bottle of Johannisberg (AOC Valais) to enjoy with this one! Just seemed too fitting. And yes…I rang the cowbell to indicate that dinner was ready.

Time: 35 Minutes for personal sized tarts…more for a large one (Plus the prep-time for Rösti, for which you should start the day before)

Ingredients:

  • Crust. Either pie crust or potatoes prepared ahead of time for the Rösti option.
  • Eggs. We are using one per Käsewähe, but if you’re making a large pie instead of individual sized portions, you’ll need more.
  • Milk or Cream
  • Shredded Swiss Cheese. We are using Gruyere.
  • Optional: White Wine

Method

  • Preheat your oven to 350 degrees F
  • Combine your eggs with a little milk and some (optional) white wine, and whisk together until smooth. Then, fold in your shredded cheese, and set aside.
  • Prep your crust:
    • If using pie crust, give your cast iron pans a quick oil spray, and layer your crust in
    • If using Rösti:
      • Melt some butter in your pan, and spread it with a spatula so it coats the whole pan.
      • After your butter is hot and stops bubbling, add in your shredded and salted potatoes, and carefully (pan will be hot), arrange with a spatula in the shape of a pie crust, thin on the bottom, and up the pan’s edges.
      • Let cook for about 2-3 minutes.
  • Pour in your filling, and spread it so it’s evenly distributed in the crust.
  • Place in the oven until the eggs are firm and cooked through (internal temperature of 165 degrees F)…in our pans, it took about 25 minutes.
  • Remove from the oven, and let sit for a few minutes.
  • Either remove your tart from the pan, and plate, or eat right out of the pan.
  • Devour, and enjoy!

2 comments

  1. It never occured to me to use a Rösti shell. Who would’ve thunk?
    Sound great, though. Did it really cook through in those 25 minutes, or do you think it might be a good idea to prebake them a bit longer?
    Greetings from Alex

    1. It’s definitely worth trying! Ours cooked through in the 25 minutes, but we started the potatoes in the small (6 inch/15.25 centimeter diameter) pan on the stove first before pouring the eggs in and baking. If using a larger pan, you’re right that it will definitely need more time in the oven.

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