Swiss Cheese Pies (Chäschüechli)

Cheese pie cut in two resting on each other.

5 from 2 votes

These Swiss Cheese Pies (aka Chäschüechli) are cheesy, creamy, savory Alpine treats that will have your taste buds yodeling for more.

Prep Time1 15

Cook Time30

Total Time1 45

Course: Appetizer, Side Dish, Snack

Cuisine: Swiss

Keyword: Chäschüechli, Cheese Tarts, Swiss Cheese Pies

Servings: servings

Calories: 276kcal

Author: Erica Walker

Equipment

3-4" disposable tart pans (or a regular-sized muffin pan)
4" round dough cutter (optional)
Tart tamper (optional)

Ingredients

1¼ cup all-purpose flour (see above for flour recommendation)
½ cup cold butter
½ teaspoons fine sea salt
¼ cup ice cold water
1 cup Gruyere cheese (shredded)
1 cup Appenzeller cheese (shredded)
⅔ cup half and half
1 egg
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper

Instructions

Combine butter, flour and salt in the food processor until it becomes a fine crumbly texture, similar to sand.
Remove mixture from food processor and add to a medium sized bowl. Add ice cold water one tablespoon at a time while mixing with your hands. You may not need the whole amount, you just want it to combine enough to hold its shape when pressed together with your hands. It should feel soft like a dough, not sticky.
Wrap in plastic and refrigerate for at least 1 hour or up to two days.
Roll out dough on floured surface until about 1/8-inch (3mm) thickness.
Use a round cookie cutter or pastry tool to cut out circles. I used 3.2" tart tins and a 4" round, scalloped cookie cutter and that worked nicely. A 4" cutter would also work well if you are using a muffin tin. Overall, you should get about 6-8 pies depending on size of pie pans.
Place each pie crust into individual tart pans or muffin trays and press down with fingers or a tart tamper.
Grate cheeses and toss together with 1 tablespoon of flour until the shreds are evenly coated. Fill each pie about 3/4 full of shredded cheese mixture, pressing down gently.
In a small mixing bowl, whisk together half and half, egg, nutmeg, and salt and pepper.
Add 3 tablespoons of half and half mixture to each pie. It doesn't need to fully cover the shredded cheese.
Bake at 400℉ for 25-30 minutes or until cooked through and tops have lightly browned. Cool for 5-10 minutes before serving.

Video

Notes

Some like to mix water in with the food processor, but that tends to gum up the blade. I prefer mixing in the water with my hands so I can feel the consistency of the dough. Plus using your hands helps so it doesn't get over mixed.

Nutrition