Description
Chäschüechli, or Swiss Cheese Pies, are savory mini tarts made with a buttery crust and filled with a rich, nutmeg-scented cheese custard—perfect for brunches, snacks, or picnics.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp cold water
- 1 tbsp butter (for filling)
- 2 tbsp all-purpose flour (for filling)
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 2 large eggs
- 1 1/2 cups grated Gruyère cheese (or Swiss cheese)
Instructions
- Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough and cut circles to fit into greased muffin tins or tartlet pans.
- In a saucepan, melt 1 tbsp butter. Stir in 2 tbsp flour and cook 1 minute. Gradually whisk in milk and cream until thickened.
- Season with nutmeg, salt, and pepper. Remove from heat and let cool slightly.
- Stir in eggs and grated cheese until well combined.
- Pour filling into pastry shells, nearly to the top.
- Bake for 25–30 minutes, or until golden and puffed. Let cool slightly before serving.
Notes
- Gruyère is traditional, but Emmental or other Swiss cheeses work well.
- These can be served warm or at room temperature.
- The pastry can be made ahead and frozen for convenience.
- Pair with a green salad for a simple, satisfying meal.
Nutrition
- Serving Size: 1 pie
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 100 mg