Swiss cheese quiche (Chäschueche)

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Place the butter in a pan and melt over a medium heat.
2. Once melted, remove the pan from the heat and add the remaining ingredients.
3. Stir the ingredients with a spoon to form a smooth dough. Make sure that the dough is not kneaded.
4. Pour the dough into the buttered baking tin by hand and press flat. Prick the dough with a fork to prevent bubbles.
5. Preheat the oven to 220°C top/bottom heat.
6. Mix all the filling ingredients together and pour into the baking tin.
7. Bake on the lowest shelf for 30-35 minutes.
8. Leave to cool for 5-10 minutes before enjoying.