I discovered Käsfladen recently, on Karin’s food blog, The Austrian Dish. According to Karin, it’s a specialty from the mountainous western part of Austria.

In my mind, it’s like a cross between flamiche and focaccia, since the topping is a mixture of cheese, onions, and egg, but the dough is yeasted.

The cheese is the most important aspect to making Käsfladen; actually not less than three different cheeses. Recommended are Emmentaler, a mature mountain aged cheese, and one called Räßkäße – a spicy cheese from Vorarlberg in Switzerland.

This recipe was so intriguing to me, and I was a little bummed out not having discovered this specialty food while in Austria, but Karin said that it’s mostly sold at bakeries.

Well, then I knew I’d have to make it myself, although there was little chance of duplicating the cheeses, sadly.

Käsfladen, serves 2

150 grams flour
1 teaspoon instant yeast
Approximately 2 fluid ounces warm water
Pinch of salt
1 large onion
150 grams 3 different cheeses
1 egg
1 tablespoon milk
White pepper

Knead the flour, salt, yeast and warm water together to make a smooth dough. (I added a tablespoon of olive oil and a little more flour.) Let rise in a warm place for about 30 minutes.

In the meantime, chop the onion; set aside.

Grate the cheeses. I used Emmentaler, Gruyere, and Sternenberger Bergkase, from left to right.

Mix the onion with the grated cheese, the egg, milk, and pepper.

Spread the dough in a shallow greased baking dish like a gratin pan.

Cover with the onion and cheese mixture.

Place the dish in a cold oven, and bake at 180 degrees C for about 35 minutes. The top should be lightly golden.

Serve with a salad.

Obviously, I made a tomato salad, and it was a lovely pairing.

The Käsfladen is spectacular. I love the onions in it, as well as the white pepper, but the cheeses are wonderful. You can taste each one of them.



61 thoughts on “Käsfladen

  1. Mimi, you are really posting some different and great recipes. I remember eating Käsefladen in the alps using their flavorful cheeses . The cows eat all the wonderful herbs in the high county.

    • Ah yes, those are some happy cows that make delicious cheese! I always try to make different dishes because that’s what keeps me going in the kitchen. All my husband wants is lean meat and vegetables in any case, which gets extremely boring for me!

  2. Looking forward to making this one. An old friend from Vienna used to make these as an appy and I loved them. Thanks for the recipe.

    • Little squares of this would make a lovely appetizer, except that I’d probably eat too many!!! It’s a great recipe.

    • Thank you Kelly! That’s what I have been doing for my 40 years of cooking! That’s why my motto is, “so much food, so little time!”

  3. We are headed to this area of Europe later this year. Can’t wait to look for this. In the mean time I will make your recipe 😘

    • Cool! It’s really wonderful, even without the 3 exact cheeses, and fun served with a salad.

  4. I love the old-world simplicity of this dish. It looks like the only difficulty is finding the right, good cheese — and I love an adventure. If you’re ever find yourself in Kansas City, you might try Grünauer, lovely Austrian restaurant that I’m spoiled by :).

    • Yes, I worked really hard to get the closest possible cheeses. This is definitely peasant food, which is often too bland for me, even I hold it in high regard, but this was a fun recipe.

  5. Austrian and German/Sawbian cuisine have similar recipes, and this one is like a version of our onion cake (Zwiebelkuchen). The 3 cheeses are an interesting difference.

  6. It’s interesting to see the differences (and similarities) between Quiche and your recipe. Käsfladen uses yeast in the crust while quiche does not and Käsfladen appears to use less eggs, making it more like a cake. I’ll be bookmarking this one for sure!

    • But there’s also no cream, so the eggs just bind the onions. More like a pizza dough definitely. Really unique, at least for me, and very good!

  7. Sounds lovely! I live in Austria for a few years back in the day, but I must admit, I didn’t run into this dish. Of course, I was in Vienna and should have gotten out more… ;-)

    • Karin said that this is typically sold in bakeries, which seems unfortunate! And it’s so easy to make!

    • It’s quite unique and really good. Plus so easy to make. Happy Memorial weekend to you Bobbi!

  8. I also regret not being able to try all their specialties due to lack of time in Austria, cheese included. However, even if you didn’t get to use the specialty cheese, I’m sure this turned out great. :)

    • Yes, I actually got pretty close with the cheeses, it just would have been fun to locate all of them.

  9. This is my kind of food – yeast dough AND cheese! I’m hoping to get to Austria next year! I will definitely look out for this. Drooling!

  10. I must admit that I’ve never heard of kasfladen before, but it sounds amazing! I love making bread, and the addition of those cheeses would take this one over the top. Putting it on my list of things to try soon! :-)

    • I loved it because there’s no filling. The egg just binds the onion and cheeses. There’s nothing quite like it!

  11. I actually started reading this thinking “I don’t recognize this from my time spent in Austria” (I have a cousin there that I go and see occasionally) but then you answered the question I was thinking “it’s mostly sold at bakeries”. Ah, so that will have been why. We never visited any bakeries! Next time I visit Austria I am going to ask that we visit a bakery, just so that I can try this! Or either that if I get the time I really should try the recipe as it doesn’t look too difficult. Thanks Mimi.

    • That is strange, though, isn’t it?!! I mean, I can see buying croissants at a bakery because those are a little involved to make from scratch. But kasfladen is easy, especially if you have dough experience. Odd.

  12. I’ve never heard of this! So I certainly haven’t had it. Sounds terrific — who can resist cheesy bread? Really nice recipe — thanks.

  13. I love finding recipes from other parts of the world. This looks delicious!! And with that top layer of eggs, onion, and cheese you can’t go wrong.

  14. I’ve never had it during our travels to Austria…it sounds very good. I agree with Kiki that it reminds me a little of Zwiebelkuchen that I’ve had in Germany.

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