A savory custard tart filled with creamy egg and Gruyère mixture on a thin, crispy pastry base, a staple of Swiss home cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tart pan on board
Garnishes: fresh chives
Accompaniments: green salad, white wine
Instructions
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1
Make pastry: rub butter into flour until sandy. Add egg yolk, water, and salt. Form a dough, wrap, and chill 30 min.
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2
Roll out pastry and line a 26cm tart pan. Prick base with a fork.
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3
Scatter grated Gruyère evenly over the base.
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4
Whisk eggs, cream, milk, salt, pepper, and nutmeg. Pour over the cheese.
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5
Bake at 200°C (400°F) for 30-35 min until puffed and golden.
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6
Let cool 5 min before slicing. Serve warm.
Did You Know?
Wähe is the Swiss-German word for a flat tart and can be made sweet or savory — every Swiss household has their own family version.
Chef's Notes
Equipment Tips
- tart pan
- rolling pin
- mixing bowl
- whisk
Garnishing
fresh chives
Accompaniments
green salad, white wine
The Story Behind Käsewähe
The Käsewähe is a medieval Swiss creation that predates the French quiche by centuries. Swiss households have been filling thin pastry shells with local cheese and egg custard since the Middle Ages. Each canton has its variation, but the Gruyère version from western Switzerland is the most widely known. The Wähe tradition encompasses both savory cheese and sweet fruit versions.
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