Switzerland is the most densely mountainous country in Europe, where a large variety of cheese are produced. This recipe of Swiss cheese quiche combines two of the most traditional of this country: Emmental and Gruyère cheese.
Ingredients:
For the dough:
100 gr of flour (whatever type you prefer)
50 g of lukewarm water
25 gr of butter or extra virgin olive oil
A little bit of salt
For the filling:
150 gr of Gruyère cheese
100 gr of Emmentaler cheese
1 egg
1dl natural Greek yogurt
1dl whole milk
Salt, pepper and nutmeg
With these quantities of dough, I usually obtain a disc for a 28 cm diameter mold, enough to cover the edges as well. The resulting quiche is for 2-3 people.
Procedure:
Start by preparing the dough: sift the flour, add half a teaspoon of salt (and sugar if desired), the butter and mix. Add the lukewarm water, kneading until integrated.
Flatten the resulting dough on a board until you get a very fine round disc. Normally there is no need to flour the board, this type of oily dough doesn’t stick to the surface.
Transfer to a lightly buttered mold. If you have a silicone one, no butter is need and it’s even possible to finish shaping the disc inside the mold. Prick the dough with a fork a few of times and reserve.
Preheat oven to 180 degrees. Grate the cheese and mix it in a bowl with a beaten egg, 100 grams of cream (which I replace with natural yogurt), 100 ml of milk, plus a little of pepper and nutmeg. Many recipes indicate salting at this point, I prefer not to, considering the salt of the cheese.
Pour the mixture into the mold and bake for 30 minutes.
Tips and tricks:
- This base dough can be used for any other savory quiche.
- I learnt in Greece to use extra virgin olive oil when making dough, but in other countries only butter is normally used.
- Considering the filling of this quiche, we can use a mixture of low-carb flours (almond, sesame, soy, etc.) for a keto version.
- Excellent results can be obtained using almost any type of hard or semi-hard cheese, but the best Swiss Käsewähe has a blend of Gruyère and Emmentaler.
- The baking time is estimated and always depends on each particular oven. Check always that the cheese is well browned but without burning.
- As in many preparations with cheese, it is advisable to wait for the quiche to cool down a bit before cutting.