Swiss Cheese Pies

Swiss Cheese Pies, or Chäschüechli, are delightful mini savory tarts originating from Switzerland, known for their flaky pastry crust and rich, creamy cheese filling. Traditionally made with Gruyère or Swiss cheese, these pies are popular as snacks, brunch items, or light meals—often enjoyed warm or at room temperature with a side salad or soup.

Why You’ll Love This Recipe

These mini cheese pies are the perfect balance of buttery crust and savory, custard-like filling. Easy to make and serve, they’re ideal for gatherings, lunchboxes, or a cozy weekend brunch. The Gruyère cheese adds a signature Swiss flavor—nutty, slightly sharp, and perfectly melty—while the touch of nutmeg enhances the creaminess of the filling. They bake beautifully in muffin tins or tart pans and reheat well, making them a versatile addition to your recipe collection.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3–4 tbsp cold water

For the Filling:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 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)

directions

1. Make the Pastry:
   In a mixing bowl, whisk together flour and salt.
   Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
   Add cold water, one tablespoon at a time, mixing just until the dough holds together.
   Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
2. Preheat and Prepare the Shells:
   Preheat the oven to 375°F (190°C).
   On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
   Cut into rounds large enough to line the cups of greased muffin tins or small tartlet pans.
   Gently press the dough into the tins and prick the bottoms lightly with a fork.
3. Make the Filling:
   In a saucepan over medium heat, melt 1 tbsp butter.
   Stir in the flour and cook for 1 minute, whisking constantly.
   Gradually add milk and cream, whisking until smooth and thickened.
   Remove from heat and let cool slightly.
   Stir in nutmeg, salt, pepper, eggs, and grated cheese until well combined.
4. Assemble and Bake:
   Spoon the filling into the prepared pastry shells, filling nearly to the top.
   Bake for 25–30 minutes, or until the tops are golden, puffed, and slightly firm.
   Allow to cool for 5–10 minutes before removing from the tins.
5. Serve:
   Enjoy warm or at room temperature. Serve with a light green salad or as part of a brunch spread.

Servings and timing

Servings: 8 pies
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories: Approximately 310 kcal per pie

Variations

• Cheese Blend: Mix Gruyère with Emmental or Parmesan for added flavor complexity.
• Herb Add-In: Stir in fresh thyme or chives to the filling for a herby twist.
• Onion Base: Sauté chopped onion or shallot and add to the custard for a deeper flavor.
• Spicy Version: Add a pinch of cayenne or dry mustard for a subtle kick.
• Crustless Option: Bake the filling in greased muffin tins without pastry for a gluten-free, crustless version.

storage/reheating

Store leftover cheese pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (320°F) for 8–10 minutes or in a toaster oven until warmed through and crisp. They can also be frozen—wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge before warming.

FAQs

What is Chäschüechli?

Chäschüechli are small Swiss cheese pies made with a savory custard filling and a flaky pie crust, typically enjoyed as snacks or light meals.

Can I use store-bought pastry?

Yes, a good-quality shortcrust pastry can be used to save time, though homemade crust offers a better texture and flavor.

What kind of cheese is best?

Gruyère is traditional, but Emmental, Swiss cheese, or even cheddar can work well depending on your preference.

How do I keep the crust from getting soggy?

Partially blind-bake the crusts for 8–10 minutes before adding the filling, or prick the base to allow steam to escape.

Can I make this recipe into one large tart?

Yes, use a 9-inch tart pan and extend the baking time to 35–40 minutes.

Do I need to chill the pastry?

Yes, chilling helps prevent shrinking during baking and results in a flakier crust.

Can I serve these cold?

They are best warm or at room temperature, but they can be eaten cold if stored properly.

What can I serve with Chäschüechli?

Pair with a crisp green salad, potato salad, or even pickles for a light meal.

Can I use milk instead of cream?

Yes, but the filling will be slightly lighter in texture. A combination of milk and cream offers the best balance.

How do I know when they’re done?

The tops should be golden, puffed, and just set. A slight jiggle in the center is fine—it will firm as it cools.

Conclusion

Swiss Cheese Pies (Chäschüechli) are a delicious reflection of Swiss culinary comfort—flaky, golden crusts filled with rich, cheesy custard. Easy to prepare and satisfying to eat, they make an excellent addition to brunches, lunches, or snack spreads. Whether served warm from the oven or packed for a picnic, these savory pies deliver charm and flavor in every bite.

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