SWISS CHEESE PIE
When I found this recipe I thought for sure it would be on food.com already, but I couldn't find it. This a very simple side dish or breakfast from Switzerland. It seems to be similar to quiche, but with more milk/cream. Posted for ZWT 7.
Provided by Chef Jean
Categories Breakfast
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
- Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
CHURER FLEISCHTORTE (SWISS MEAT PIE)
Make and share this Churer Fleischtorte (Swiss Meat Pie) recipe from Food.com.
Provided by Annacia
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin.
- Roll out two-thirds of the pastry, and use it to line the pie tin.
- Bake blind for 7-10 minutes.
- Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
- Add the meat and fry until lightly browned.
- Stir in the flour and add the hot beef stock and then the wine.
- Stir until smooth and add the salt, marjoram and paprika.
- Simmer for 5 minutes.
- Allow to cool and spread over the pastry.
- Roll the remaining pastry into a lid.
- Brush the edges with beaten egg and place the lid over the pie.
- Press the edges to seal and prick the lid with a fork in several places.
- Bake for about 40 minutes until golden brown.
ONION SWISS PIE
Make and share this Onion Swiss Pie recipe from Food.com.
Provided by Denise in NH
Categories Breakfast
Time 45m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Make crust of butter& crackers in a 9 inch pie plate.
- Fry bacon till crisp; drain and crumble.
- Fry onion in small amount of bacon fat.
- Combine Swiss cheese, sour cream, eggs and pepper in bowl.
- Add bacon and onions& pour into shell.
- Bake at 375 for 30 minutes.
- Sprinkle the sharp cheddar cheese on top.
- Let stand 10-15 minutes before serving.
SWISS CHARD AND RICOTTA SLAB PIE
Both the dough and filling can be made ahead of time for this dish packed full of greens. It's great served at room temperature with a summer tomato salad.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
- For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander.
- Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely.
- Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl.
- Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner.
- Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top.
- Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using.
- Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving.
IMPOSSIBLY EASY HAM & SWISS PIE
Posted by request; I've not tried this. Would be a quick weeknight meal; I also think it'd be good to add mushrooms. From a Bisquick cookbook.
Provided by newspapergal
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400*.
- Grease 9-inch pie plate.
- Sprinkle ham, cheese& onions onto pie plate.
- Stir remaining ingredients until blended; pour into pie plate over ham/cheese.
- Bake 35-40 minutes or until knife inserted into pie comes out clean.
Nutrition Facts : Calories 257.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 124.7, Sodium 324.2, Carbohydrate 10.1, Fiber 0.5, Sugar 1.8, Protein 18.3
SWISS CHARD PIE
While I found several similar recipes on Food none matched this one. I love the sound of it and had to post this for ZWT 7. Note the Advance Prep info at the bottom of the directions. Times given are a complete guess.
Provided by Annacia
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
- Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan or a ceramic dish. Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
- Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Stir in the cheese. Stir in the greens, and season to taste with salt and pepper.
- Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
- ADVANCE PREPERATION:
- The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300º to 325ºF) for 10 to 20 minutes.
SWISS APPLE PIE
This pie is so quick and easy to fix. You don't have to fuss with a pasty crust...just combine the ingredients and pour into a pie plate.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts. Transfer to a greased 9-in. pie plate., Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
IMPOSSIBLE HAM 'N' SWISS PIE
Make and share this Impossible Ham 'n' Swiss Pie recipe from Food.com.
Provided by Andy Wold
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F (205C).
- Grease 10" pie plate.
- Sprinkle ham, cheese and onion in plate.
- Place remaining ingredients in blender and beat on HIGH until smooth (about 15 seconds).
- Pour into plate.
- Bake at 400F (205C) for 35 to 40 minutes, or until golden brown and knife inserted in center comes out clean.
- Allow to cool for 5 minutes.
- NOTE: High altitude adjust cooking time to 45 minutes.
Nutrition Facts : Calories 261.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 152.4, Sodium 435.4, Carbohydrate 18.9, Fiber 0.6, Sugar 3, Protein 13.5
EASY SWISS APPLE PIE
Make and share this Easy Swiss Apple Pie recipe from Food.com.
Provided by Lambkyns
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a bowl mix together egg and sugar.
- Add flour, baking powder, salt, apple, and nuts (if using).
- Fold into a greased pie plate.
- Bake at 350 for 25-30 minutes.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 948.9, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 1017, Carbohydrate 216.4, Fiber 4.7, Sugar 163.4, Protein 13.1
SWISS CHARD PIE
This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
- In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
- Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
- Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
- To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 3 g, Protein 9 g
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SWISS SWEET CHERRY PIE – KIRSCHWäHE - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (3)Total Time 2 hrs 10 minsCategory Pies And CheesecakesCalories 256 per serving
- To make the crust mix the flour and salt in the food processor. Add the cubed butter and process until the mixture resembles fine breadcrumbs. Add the water and knead shortly to obtain a soft, smooth dough.
- To make the crust with the hand, cut the butter cubes into the flour mixture. Slowly add the water and knead shortly to obtain a soft and smooth dough.
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