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Loading...Swiss Käsekuchen is a beloved savory tart from the Alpine regions, featuring a buttery shortcrust shell filled with a creamy custard of Gruyère, quark, eggs, and cream. It's a rustic yet elegant dish enjoyed warm or at room temperature, often paired with a simple green salad.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 18 gSaturated Fat
- 28 gCarbs
- 1 gFiber
- 2 gSugar
- 22 gProtein
- 520 mgSodium
- 180 mgPotassium
- 420 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Shortcrust Pastry
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp fine salt
- 100 g cold unsalted butter, cubed
- 1 large egg yolk
- 2 to 3 tbsp ice water
For the Cheese Filling
- 250 g Gruyère cheese, grated
- 150 g quark (or whole-milk ricotta)
- 3 large eggs
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tbsp cornstarch
- 1/2 tsp ground nutmeg
- 1/2 tsp white pepper
- 1/2 tsp fine salt
Directions
- Make the pastry: pulse flour, salt, and butter in a food processor until crumbly. Add yolk and 2 tbsp ice water; pulse just until dough comes together, adding more water if needed. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 180°C (350°F). Roll the dough into a 28 cm (11 in) circle and press into a 24 cm (9 in) tart pan with a removable bottom. Trim edges and prick the base all over with a fork.
- Blind bake the shell for 12 minutes lined with parchment and pie weights. Remove weights and parchment; bake 5 more minutes until pale golden. Let cool slightly.
- Reduce oven to 170°C (340°F). In a bowl, whisk eggs, cream, milk, cornstarch, nutmeg, white pepper, and salt until smooth. Stir in quark until fully combined.
- Spread the grated Gruyère evenly over the warm tart shell, then pour the custard mixture on top, gently spreading to the edges.
- Bake for 35 to 40 minutes until the filling is set around the edges but still has a slight jiggle in the center and the top is golden brown.
- Cool in the pan for 15 minutes, then unmold. Serve warm or at room temperature with a green salad and small cornichons if desired.
Cook’s Notes
- For the most authentic flavor, use a blend of Gruyère and Appenzeller in a 2:1 ratio if you can find the latter.
- Do not overbeat the custard once the quark is added; keep it gently combined to keep the filling tender rather than tough.
- A pinch of caraway seeds sprinkled on top before baking adds a classic Swiss touch.
- If quark is unavailable, full-fat ricotta works well; strain it in a sieve for 20 minutes to remove excess moisture.
- Serve with dry Riesling or a crisp Swiss Fendant for a perfect Alpine meal.
