Hi, I did a search for both terms but nothing turned up.
I'm looking to make that cheese pie thing that you find in Zürich (normally called a quiche, but it's nothing like a quiche, it's nice a fluffy) for my grandmothers funeral supper next week. I have seen you can buy the ready mixed grated cheese which will make things easier, but I need to know what else I need.
Thnx

Just follow a quiche recipe and add more cheese & leave out most of the cream

Here's one (I haven't tried it). Just omit the peppercorns.

Recipe

The name of the pie is Chaschuechli.

For a Chäschüechli, here's a recipe.

Serves 2:
100 g Puff Pastry

60-80 g Greyerzer, grated
2 tsp Flour

Filling

1 Egg
100 ml Cream
Nutmeg
Pepper


Instructions:
Roll out the puff pastry 2 mm thick and lay it in greased pans. Poke it with a fork a few times and put in the fridge to stay cool. Place the cheese and flour equally in the crusts. Mix the filling ingredients together and then pour in the chilled crusts.

Bake for 15 min in a 250 °C on the lowest rack of the oven until it is a nice golden brown.

You can make the crusts a day early. The filling should only be put in right before baking.

This recipe triples well.

I though there was no flour in it or something. And an egg difference.
I'm a scientist not an artist, and therefore can not just add more or less of something. I need specific recipes.
Yes, that does make me a weirdo.
Yes, I know I should just let loose and experiment.
No, I can't do it. (shudder)

You've just been given two recipes.

Of course it has flour and eggs - it's a bit like a cheese souffle inside.

Here is a version from the beloved Betty Bossi range of recipes. It uses Appenzeller as well as Raclette cheese:

http://www.bettybossi.ch/de/pdf/deta...se_pdf_127.pdf

It's in German though.

Yes, sorry, they appeared whilst I was typing a reply to the first reply.
I need to type faster too.

There are obviously regional differences for Käsekuche. I tend to make one that stems from the Gruyére region.

Blatterteig- round to fit a 24cm pie pan

5dl doppel rahm (créme double de Gruyére- can be found in Migros by the creams in the dairy case)
1dl milk
1 tablespoon Flour
2 egg yolks
4 eggs
250g Gruyére Cheese- the sharper the better
salt, pepper & nutmeg

Beat the creme, egg yolks & eggs together. Add in flour & milk . Mix in some salt, pepper & nutmeg for taste.

Butter the pie pan and lay in the blatterteig. With a fork seer the blatterteig a couple of times. Spread evenly over the blatterteig the cheese. Pour the egg mixture on top. In a pre heated oven, bake for 40 minutes at 200°. The top of the käsekuchen may brown a bit, but that is normal.

I want to try all of these tonight and taste them. Scrap that, I just want one now.
Mmmmmmmmmmmmm.

The great thing about these little delights is you can experiment with them in so many ways.

Change the types of cheese that you use, add fillings such as fish, veggies and meats and you can even make them in smaller sizes for aperos.

En güete!

Buy the Appenzeller mix in Migros, follow the recipe on the back,
BUT - Separate the eggs and whip the egg white stiff, fold into the completed mixture before you pop it into the oven.
Make sure that your oven is at the right temperature.

I used to fry bacon cubes and place at the bottom, but now, I'm a vegetarian.....no more bacon

Sounds good and simple. Maybe I'll make one with with without.

The beating of the egg whites makes the wähe more lighter, more souffle-ish

Do the same when making an omelette. I don't do it all the time but it does make a nice change occassionally.

http://www.bbc.co.uk/food/recipes/as...ettewith_67961