First off, please note that this is a Swiss “Cheese Pie”, not a “Swiss Cheese” Pie even though it actually uses Emmentaler (aka Swiss Cheese). Ok, now that I’ve thoroughly confused you….
While we call this a cheese pie as cheese is the lead actor, it wouldn’t be the same without the strong supporting cast of bacon and onion. So really, it should be called a “Cheese, Bacon and Onion Pie”.
The recipe below is more or less the traditional version but lends itself to variation, substitutions and experimentation.
For example, use red onions instead of yellow ones or even leeks instead of onions. And try any other melting cheeses such as e.g. Fontina or Jarlsberg etc.
Swiss Cheese Pie
- Spring Form 24-28 cm
- 1 roll Puff Pastry
- 1 Onion large, finely chopped
- 100 g Bacon thick cut, chopped into small pieces
- 100 g Emmental grated, coarse
- 100 g Sprienz or Parmesan grated, fine
- 200 ml Cream 35%
- 2 Eggs
- Nutmeg to taste
- Pepper to taste
- Olive oil extra virgin
- Defrost pastry dough overnight if frozen
- Preheat oven to 220°C
- Roll out pastry dough to fit into spring form plus extra to form the rim of the pie
- Use a fork to pierce the bottom every few centimeters
- Refrigerate until ready to fill
- In a medium frying pan, fry bacon on medium heat until fat starts to render.
- Add chopped onion to bacon and sautée until softened
- Remove from heat and let cool to room temperature
- In a medium bowl combine Emmental and Sprienz (or Parmesan)
- In another medium bowl add cream, eggs, a pinch of nutmeg and a pinch of pepper
- Whisk until evenly combined
- Remove Spring form from fridge
- Evenly distribute the bacon and onion mixture over the pie bottom
- Evenly distribute the cheese mix over the bacon and onions
- Pour the cream and egg mixture evenly over the pie
- Bake the pie in the lower part of the oven for about 45 minutes
- Check the pie periodically and if the cheese starts to brown too quickly, cover with aluminium foil.
- Remove from oven when done and let cool to set for a few minutes
- Slice and serve