Food > Recipe Directory > Courses/Meal Type > Main Course > Swiss Cheese Pie
Swiss Cheese Pie Recipe
Swiss Cheese Pie
This traditional Swiss cheese pie is typical of rustic Swiss recipes.
Ingredients
- 1 tsp (5 mL) active dry yeast
- 3/4 cups (175 mL) + 2 tbsp (25 mL) warm milk
- 1/4 cup (60 mL) butter
- 1/2 tsp (2 mL) salt
- 1-1/4 cups (300 mL) (approx) all-purpose flour
- 3/4 cups (175 mL) whole wheat flour
- 1 small onion, finely chopped
- 1-1/4 cups (300 mL) shredded Gruyère cheese
- 3/4 cups (175 mL) shredded Emmenthal (Swiss) cheese
- 2/3 cups (150 mL) whipping cream
- Generous pinch each black pepper and nutmeg
Preparation
In bowl, sprinkle yeast over milk. Melt half of the butter; let cool. When yeast begins to froth (about 10 minutes), stir in melted butter and salt. Stir in all-purpose and whole wheat flours; stir with hands to make moist, ragged dough.
Transfer to lightly floured surface; knead, adding more all-purpose flour if dough is too sticky, until smooth. Transfer to lightly greased bowl and cover; let rise in warm place until doubled in size, about 2 hours. Lightly punch down; knead lightly and shape into ball by pulling down side with both hands and pinching at bottom. Cover; let rest for 30 minutes.
Meanwhile, in small skillet over medium heat, fry onion in remaining butter until softened, 5 to 6 minutes; set aside.
With hands, pat down and stretch dough into circle with slightly raised edge to fit 12-inch/30 cm diameter metal cake, pie or pizza pan. Spread onion mixture on top; sprinkle evenly with Gruyère and Emmenthal cheeses. Pour cream over top; sprinkle with pepper and nutmeg.
Bake in centre of 475F/240C convection oven or 500F/260C conventional oven until bottom of crust is golden, 16 to 18 minutes.
Makes 6 to 8 servings.
Transfer to lightly floured surface; knead, adding more all-purpose flour if dough is too sticky, until smooth. Transfer to lightly greased bowl and cover; let rise in warm place until doubled in size, about 2 hours. Lightly punch down; knead lightly and shape into ball by pulling down side with both hands and pinching at bottom. Cover; let rest for 30 minutes.
Meanwhile, in small skillet over medium heat, fry onion in remaining butter until softened, 5 to 6 minutes; set aside.
With hands, pat down and stretch dough into circle with slightly raised edge to fit 12-inch/30 cm diameter metal cake, pie or pizza pan. Spread onion mixture on top; sprinkle evenly with Gruyère and Emmenthal cheeses. Pour cream over top; sprinkle with pepper and nutmeg.
Bake in centre of 475F/240C convection oven or 500F/260C conventional oven until bottom of crust is golden, 16 to 18 minutes.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 8 serving: about | |
|---|---|
| Calories | 355 |
| Protein | 13 g |
| Fat (total) | 22 g |
| Sat. Fat | 14 g |
| Carbohydrate | 27 g |
| Fibre | 2 g |
| Cholesterol | 72 mg |
| Sodium | 282 mg |
| Calcium | 29 % RDI |
| Iron | 11 % RDI |
| Vitamin A | 20 % RDI |
| Folate | 27 % RDI |
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