Swiss Cheese Pie with Fondue

Pane-Bistecca

When you’re in Switzerland, you MUST eat Käsewähe (Cheese Pie)! This Swiss Chäswähe, Swiss Cheese Pie with Fondue could not be easier to do! But since I cannot leave it, I had to decorate the crust! It turned out nice and it was worth it!

When using fondue mixes as cheese for pies, you have many options. You can add bacon or herbs to the mixture, or you can add blue cheese. But I added eggs to make the cheese airier. Again, you have 2 options, you can add the whole egg, or first only the yolk and then beat the egg whites stiff and fold it in, the mass will be so much airier.

Prep time

15 min

Cooking time

50 min

Portions

6-8

Total time

1 h 05 min

Ingredients

500 g Puff Pastry
500 g Fondue Cheese Mixture
2 Eggs
100 g grated Gruyère (I had some in the fridge)

Instructions

Step 1

Roll out the puff pastry for a round pie dish, rolling it out a bit more so you can cut long strips for the edge. Line the baking sheet with the puff pastry, prick it several times with a fork and run the rolling pin over the edge to cut off the pastry.

Step 2

Cut 1 cm wide long strips from the remaining dough and braid them like a pigtail.

Step 3

Mix the fondue cheese with the Gruyère and the eggs, you can separate the eggs and beat the egg whites until stiff, then mix them into the mixture. Pour this mixture on the dough and smooth it down.