DISH RESEARCH · Dish
käsefladen
Swiss yeast-dough cheese flan topped with onion, egg, milk and three Swiss cheeses.
About käsefladen
Käsefladen is a Swiss savoury cheese flan with regional and household forms. This profile fixes a documented yeast-dough version topped with Emmental, Gruyère, Appenzeller, onion, milk and egg.
The three cheeses give the filling a nutty, savoury depth, sharpened by onion and balanced by milk and egg. A lightly olive-oil-enriched yeast base tastes more bread-like and substantial than shortcrust pastry.
The flan is broad and round with a puffed golden cheese surface, browned patches and a slim raised rim. Beneath the soft, cohesive topping, the yeast crust is tender and lightly chewy.
Allergens in this recipe
Contains: Wheat (gluten), Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in käsefladen
Swiss Yeast-Dough Käsefladen with Emmental, Gruyère and Appenzeller.
- Wheat flours, types 550 and 1050Yeast-dough structure and light topping binder
- MilkDough liquid and creamy topping
- OnionSweet savoury topping
- WaterYeast-dough hydration
- EmmentalMild nutty cheese
- GruyèreRich savoury cheese
- AppenzellerPiquant regional cheese
- Whole eggTopping structure
- SaltSeasoning
- Fresh yeastDough leavening
- Olive oilTender dough enrichment
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Wheat flours, types 550 and 1050: . The source combines German wheat-flour types 550 and 1050; both map to the established flour route while retaining the source forms in the profile
- Milk:
- Onion:
- Water:
- Emmental:
- Gruyère:
- Appenzeller:
- Whole egg:
- Salt:
- Fresh yeast: . The source specifies fresh yeast; it maps to the established yeast route while retaining the fresh form in the profile
- Olive oil:
Origins & food traditions
Plötzblog documents the complete Swiss Käsefladen selected here as a family-derived Swiss recipe built on yeast dough and topped with onion, milk, egg, Emmental, Gruyère and Appenzeller. Culinary Heritage of Switzerland independently records Appenzeller cheese as an ingredient in the typical Appenzeller Käsefladen, supporting the regional cheese-flan identity without implying that every Käsefladen uses this exact formula.
Countries
- Switzerland
- SwitzerlandCatalogue link pending review
Cuisines & regions
- Swiss Cuisine