🥧 Swiss cheese tartlets (Chäs-Chüechli)
Chäs-Chüechli are small Swiss tartlets: a crisp shortcrust case filled with grated Gruyère bound with cream and egg and seasoned with nutmeg. They bake until the filling is puffed, golden and custardy. Served warm, they are eaten as a starter, a light lunch with salad or a snack at markets and bakeries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g shortcrust pastry
- 150 g Gruyère, grated
- 150 ml cream
- 2 eggs
- 1/4 tsp grated nutmeg
- Salt and black pepper
Method
- Heat the oven to 200 °C. Roll out the pastry and line 6 small tartlet tins, pricking the bases with a fork.
- Whisk the eggs with the cream, nutmeg, salt and pepper, then stir in the Gruyère.
- Divide the filling between the pastry cases.
- Bake for 20–25 minutes until the filling is puffed and golden.
- Rest for 5 minutes and serve warm with a green salad.
How to make it lighter
- One tartlet with a large green salad is a satisfying, balanced lunch.
- Replace part of the cream with water or a lighter cream to trim the filling.
- Use a strongly flavoured, well-aged Gruyère so a smaller amount gives plenty of taste.
History
Cheese tartlets are a long-standing part of Swiss bakery and home cooking, and Chäs-Chüechli are especially associated with the carnival (Fasnacht) season, notably in Basel. Today they are sold year-round in bakeries across German-speaking Switzerland.
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Point your camera at the table — Me Nutrition recognises Swiss cheese tartlets (Chäs-Chüechli) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →