Swiss cheese pie
Comment: normally made with gruyère cheese, this pie is typically Vaudois.
But don't let this prevent you from trying with other cheeses. You can also add some fried lardons, but I prefer this original recipe obtained from my mom. One can use a home made dough or a commercially made one.
A standard pie plate has a diameter 28 cm.
- 400 g salted cheese (very salty) coarsely grated
- 3 eggs
- 300+ ml milk (not skim) or better 1/2 cream - 1/2 milk
- Nutmeg (~1/2 nut grated)
- Necessary to add a bit of salt (3 g - eggs and milk are not salty)
- A heap tablespoon cornstarch
Use prepared dough with its parchment backing or lightly butter and flour the mold if using home made dough.
Make a few holes in the bottom of the dough with a fork.
Preheat oven to 180C (CT) (360F),
Mix well all the elements of the filling including a generous amount of pepper and nutmeg, except the cheese and pour in the dough.
Add the cheese on top.
Place the plate in the middle of the oven and cook for 35 to 40 mn.