This weekend I was invited to a garden party with all our neighbours. We had a big barbecue and everybody brought something to either eat or drink. I decided to bring a typical swiss dish, with a healthy twist.

Swiss savoury cheese cake_6

The traditional savoury swiss cheese cake is baked without whole grain flour and completely without vegetables. Basically it is a base and the cheese filling. However I wanted a lighther and healthier option.

Firstly you prepare the dough:

Swiss savoury cheese cake_1

You have to warm up a little milk and butter. If you use a large pot, you don’t need to wash it after preparing the dough, you can also use it later to prepare the filling of your cake.
I knead the dough with my own hands. First of all because I simply like to mix all the ingredients together and secondly it is important to have a good feeling for the dough to judge if it needs more flour or not.

After this step you can start to prepare the vegetable filling:

Swiss savoury cheese cake_2

It doesn’t really matter how big you chop your vegetables. It depends on your own taste. Mine were about 1 cm cubes and I simply halfed some cherry tomatoes.

Than simply roll out your dough and fill it with the vegetables and the cheese filling:

Swiss savoury cheese cake_3

For the rolling out of the dough I made good experiences using a moisturized silicon rolling pin. This helps to avoid that the dough sticking to the rolling pin. To form the cake border I was just using my hands.

Just bake it and have an eye on it.
The smell in the kitchen was soooo good.

Swiss savoury cheese cake_4

Savoury swiss cheese cake

Related

  • Prep Time: 1h
  • Cook Time: 40m
  • Total Time: 1h 40m
  • Serves: 16
  • Yield: 16 large pieces


For the dough:

  • 400 grams whole grain flour
  • 200 milliliters milk
  • 50 grams butter
  • 1 teaspoon coconut blossom sugar
  • 1 teaspoon salt
  • 30 grams fresh yeast

For the filling:

  • 300 grams tomatoes
  • 400 grams peppers (about 2, here: yellow and green)
  • 2 onions
  • 4 gloves of garlic
  • 1 bunch of herbs (here: parsley, chives, spring onions)
  • 1/2 liter cream
  • 4 eggs
  • 60 grams whole grain flour
  • 300 grams shredded cheese (here: Gouda and Emmentaler)
  • 1 pinch salt, pepper, sweet paprika powder (according to your taste)


For the dough:

  1. Heat the butter and the milk over slow heat. Just warm it till the butter melted and turn of the stove (you can use that pot again later for the cheese filling).
  2. Mix together all the dry ingedients for the dough and add the milk, butter mixture. Knead it for a while till it forms a ball.
  3. Place the dough on a warm place. I usually put a humid towel on top of the bowl to avoid that the dough drys out. Let it sit for at least half an hour till the dough is fluffy and has doubled its size.

For the filling:

  1. During that time you can start already the filling. Cut your onions, garlic, peppers and tomatoes into smaller pieces.
  2. Heat a little bit of butter in a pan and add all your vegetables. Fry them for about 5 minutes. You don't want to have them cooked, just softened a little bit.
  3. Chop your herbes and add them to your vegetables and season the mixture with salt, pepper and sweet paprika powder.
  4. In a seperate bowl whisk together the cream, the eggs and the whole grain flour. In a pot (here you can use the pot in which you heated the mild, butter mixture) start to warm up the cream, egg, flour mixture. Add the shredded cheese and let it melt. Season your cheese sauce with salt and pepper.


  1. Preheat your oven up to 200°.
  2. Place a large pachment paper in your baking tray and roll out your dough, make sure that you have a proper border to avoid a big mess in your baking tray in the end.
  3. Add the vegetables on top ouf your dough and pour the cheese sauce on it.
  4. Bake the cake for about 30 minutes till the cheese is slighly tanned.

You can serve the pie either warm or cold.

Swiss savoury cheese cake_5
If you half the recipe it will be enough for a common springform pan. I sliced the pie into smaller pieces as I was serving it only as a side dish. The next day we had a bigger piece for lunch with a tomato salad on the side. Yummy!!!

Leave a Reply

Your email address will not be published. Required fields are marked *