Brunch News Sunday – Käsewähe

08 May
Finished tart for two

Ease into the week with a tart that is cheesier than the average quiche and easily customized with your choice of bacon and onion.

It looks like a simple combination, but there are many options on this theme to play with… Spanish onions, turkey bacon, and a rich Emmental? Sweet Vidalia / Walla Walla, thick cut applewood bacon, and a local smoked Swiss? I used a double smoked hickory bacon with a plain swiss and some baby Vidalia, but the combinations are endless.

The original recipe calls for a single tart pan with a removable bottom, but I decided to make it more leftover friendly by creating two 2-person serving size dishes. With a bright leafy salad or fresh fruit cup it makes a relaxing meal. If you would like to use this as a starter for dinner some regional suggested dishes can be found in the Fat Tuesday 2011 in Switzerland post.


Ingredients for the crust, filling, and custard.


Cube butter, slice onions, dice bacon, mince garlic, and grate cheese


Cut butter into crust dry ingredients until fine.


Dough comes together quickly with slight mixing and the warmth of your hands into a puck.

Chill & Heat

Saute Bacon and Onion while chilling dough for at least 20 minutes.


Create a slurry with cornstarch and milk and mix until there are no lumps.


Mix slurry into remaining milk, add 2 eggs plus 1 yolk, and save white for another use.


Roll one portion of dough between two layers of waxed paper.


Shape dough in tin or pan of choice and fill with cheese.


Sprinkle cheese with Paprika, add bacon and onion mix, and then flood with custard.


Bake at 400 for 10 minutes and then finish at 350.

Lessons Learned

Rolling out dough outdoors on a muggy day leaves the crust too limp to form easily.  Next time I would chill the dough after rolling it out.

I need to up my paprika pantry section to include smoky and hot varieties.  Using sweet paprika in this small a quantity was more for color than taste.

The whole wheat flour could have used some sparkle.  A tablespoon of orange juice or two would have helped the crust.

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Posted by on 8 May 2011 in Brunch News, Switzerland


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