KÄSEWÄHE

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
Martin Zwick
Posts: 2557
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

KÄSEWÄHE

#1 Post by Martin Zwick » March 11th, 2020, 1:13 am

I had some leftover of eggs, flour and Guanciale and therefore I made this quiche.

Käsewähe is the Swiss version of the french Quiche. Famous from the town of Basel, but you can buy it all around Switzerland. Mainly based on Swiss cheese, but I added some extra Guanciale cubes. If you're a fan of cheese then you could more than double the cheese amount. In this case of course without bacon cubes. Even better if you should live in Switzerland go to MIGROS and buy 400g Swiss cheese. 40% Appenzeller extra, 20% Vacherin fribourgeois, 20% Gruyère surchoix and 20% Emmental cave matured.

Serve it with a fresh green salad. Also great the next day.


https://www.wineberserkers.com/content/?p=5815

IMG_0765.jpg

ENJOY
Martin
„ When this is all over, nobody will admit to ever having supported it“

David Frum

User avatar
joz€f p1nxten
GCC Member
GCC Member
Posts: 406
Joined: May 23rd, 2010, 7:18 am
Location: Luxembourg

Re: KÄSEWÄHE

#2 Post by joz€f p1nxten » March 13th, 2020, 9:10 am

Thanks, you don't pre-cook the dough in the oven, doesn't the dough become soggy?
Jozef

User avatar
Martin Zwick
Posts: 2557
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: KÄSEWÄHE

#3 Post by Martin Zwick » March 13th, 2020, 11:21 am

joz€f p1nxten wrote:
March 13th, 2020, 9:10 am
Thanks, you don't pre-cook the dough in the oven, doesn't the dough become soggy?
NO

Normally, I pre-cook the dough for 15min, but I was lazy.
„ When this is all over, nobody will admit to ever having supported it“

David Frum

User avatar
timmy roos
GCC Member
GCC Member
Posts: 807
Joined: March 1st, 2011, 1:39 pm
Location: CA

Re: KÄSEWÄHE

#4 Post by timmy roos » March 21st, 2020, 1:36 pm

I remember my great uncle who would make this in his bakery in luzern. They would make different recipes(much like quiche although the kase kochen was much thinner)
Things are getting funny these day

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 9574
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: KÄSEWÄHE

#5 Post by Scott Brunson » March 21st, 2020, 1:54 pm

timmy roos wrote:
March 21st, 2020, 1:36 pm
I remember my great uncle who would make this in his bakery in luzern. They would make different recipes(much like quiche although the kase kochen was much thinner)
Possible that I visited. [cheers.gif]
Love that dish
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

Post Reply

Return to “Epicurean Exploits - Food and Recipes”