Chäschüechli (Swiss Cheese Tartlets)

Like this recipe? Learn To Make Chäschüechli With Andie & Me On A Swiss Food & Wine Tour!
Chäschüechli (Swiss Cheese Tartlets, Ramequin)

Chäschüechli literally means ‘little cheese cakes’ in Swiss German, which conjures up images of dessert. These Swiss cheese tartlets are savoury however, more like quiche, and one of my favourite Swiss snacks. They’re called ramequin in French-speaking Switzerland, a reference to the small dishes in which they were traditionally baked, though today muffin tins are far more convenient. You can make chäschüechli with any hard Swiss cheese, including Appenzeller, Vacherin Fribourgeois, Raclette and Tilsit. I make mine with my favourite Swiss cheese, Gruyère. I was taught to make these Swiss cheese tartlets by Canadian-Swiss cookbook author Andie Pilot, who recommends experimenting with a mixture of a few cheeses to find your favourite combo. You can also make this recipe into one large tart, then it’s called a Chäschueche. Make your own pastry if you feel inclined (it is super easy), or use a good commercial shortcrust like Carême. Use the pastry off-cuts to make tasty little shortcrust cookies to serve with drinks so that nothing goes to waste. See video below for another favourite Swiss tart. Try a glass of La Chica con Tinta arinto with your chäschüechli – a Portuguese varietal grown in Heathcote (Victoria), which has a nice citrus tang and ripe fruit flavours to match the richness of the Swiss cheese.

Makes 12 tartlets

Ingredients
  • 2 eggs
  • ¾ cup milk (180ml)
  • ¼ cup cream (60ml)
  • Freshly grated nutmeg, to taste
  • Salt flakes and freshly ground white pepper, to taste
  • 75g finely grated Gruyère (2⅔oz)
  • Plain flour, for dusting
  • 320g shortcrust pastry (11½oz)
Method
  1. Preheat oven to 200°C (400°F).
  2. Meanwhile, whisk eggs, milk, cream, nutmeg, salt and pepper together and transfer to a jug.
  3. On a very lightly flour-dusted work surface, roll the dough out thinly, into a disc about 32cm wide (12½″).
  4. Use a 9cm (3½″) cookie cutter to cut 12 discs; you should be able to get about 8 from the first rolling then reroll the offcuts to get another 4.
  5. Press dough gently into a greased muffin tin and place on a baking tray; if time permits, refrigerate for 15 minutes or so.
  6. Divide cheese evenly between the pastry cases.
  7. Pour the egg mixture over the top.
  8. Place in the oven and bake for 20–25 minutes, until the chäschüechli are well coloured.
  9. Serve warm or at room temperature.
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Andrea (Adelaide, SA, Aus.)
Andrea (Adelaide, SA, Aus.)
Switzerland with Roberta was all I hoped and expected – she takes control of all the things I no longer want to decide. Roberta plans the itinerary to such an amazing extent – the food choices and venues always showcase the region we’re in and never disappoint. The small group works extremely well, with enough downtime to do your own thing but beautifully combined with an itinerary which encompasses all the things you want to see and more. My trip to Switzerland was my second adventure with Roberta – my first was Emilia-Romagna and I’ve already booked my next one to Scotland.
Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I had such a blast on the Swiss food and wine tour with Roberta. As a solo traveller, I loved the friendly small group vibe and the fact that all meals and transport were taken care of. I got to explore amazing villages and wineries and cheese producers that I would have missed if I'd been travelling on my own. It was so much fun that I've already booked my next tour with Roberta.
Teri (Pokolbin, NSW, Aus.)
Teri (Pokolbin, NSW, Aus.)
Thank you Roberta for organising such a wonderful Swiss tour! It felt like going from gem to gem – and your knowledge and passion for the places we visited and the people you introduced us to was evident throughout. Starting in the most charming village and finishing at such a grand and beautiful location, I remember thinking at our farewell lunch: “it doesn’t get much better than this!” Thank you, and I am already looking forward to my next trip with you.
Kirstina (Cremorne, NSW, Aus.)
Kirstina (Cremorne, NSW, Aus.)
My husband and I had never travelled in Switzerland before, and we were so glad we chose Roberta to show us ‘Her Switzerland’. Roberta's knowledge, enthusiasm and passion for food and wine made every day an adventure. Every meal was a delicious, interesting experience where we learnt a lot about Swiss foods and wines, which were truly excellent. One of the many highlights was mushroom foraging in an Emmental forest then joining our local fungi expert in her home for lunch. Roberta's ability to scout unique accommodation and experiences truly made for a trip we will never forget.
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