KÄSEWÄHE

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


ENJOY
Martin

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.

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