Ingredients

Ingredients for 4 Portions

200 g flour
½ tsp salt
150 g grated Emmentaler AOP
75 g cold butter, in cubes
5-6 tbsp water
600 g Swiss chard
1 tbsp rapeseed oil
3 garlic cloves
Salt, pepper
2 eggs
1 dl cream
1 dl milk
Nutmeg

Star of the dish
Emmentaler AOP Réserve/Surchoix

Preparation

In a bowl, mix together flour, salt and 50 g Emmentaler AOP. Add the butter, rub into the flour mix until small crumbs form. Add water, knead the dough until it forms a ball. Leave the dough in a cool place for about 1 hour. Cut the Swiss chard into 1 cm wide strips, separating the green leaves and the stalk. Heat the oil, sweat the stalk in it for 3-4 minutes. Add the leaves, sweat again until the leaves wilt. Crush the garlic and add, season with salt and pepper, leave to cool.

Roll out the dough and place it on a baking tray. Pierce the rolled out dough all over with a fork. Sprinkle 50 g Emmentaler AOP on top. Distribute the Swiss chard. Stir the eggs with cream, milk and the remainder of the cheese. Season the creamy mix with salt, pepper and nutmeg and pour over the vegetables.

Bake in the oven at 200 degrees on the lowest rung for around 30 minutes.

(For a baking tray 28 cm in diameter)

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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