Käsfladen

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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.

 

 

Flamiche

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A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good.
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Unfortunately, I can not give you the source for the recipe, because it was from the days when I copied recipes out of cookbooks that I borrowed from the library.
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I changed the recipe by adding cheese to the quiche. Why not?!!
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Served with a green salad, it will definitely please you for lunch or a light dinner. You could always add bacon or ham to it.

Flamiche

2 tablespoons olive oil
2 tablespoons unsalted butter
6 yellow onions, thinly sliced
1/2 teaspoon sugar
3 eggs
2 egg yolks
1 1/2 cup heavy cream
6 ounces Gruyère
Nutmeg, white pepper, salt
Baked pie shell

Heat the oil and butter in a large skillet or wok over medium heat. Add the onion slices and sprinkle on the sugar. Sauté the onion slices until they are caramelized. This should take about 20 minutes, trying not to burn the onion.

Set aside the onions to cool.

Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, egg yolk, and cream. Add your desired amounts of seasoning; I used 1/2 teaspoon of white pepper, approximately 1/3 teaspoon of nutmeg, and 1/2 teaspoon salt.
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Place your pre-baked pie crust pan on a jelly roll pan. Place the grated cheese on the bottom. Top with the caramelized onions.

Add the seasoned egg and cream mixture.


Bake the flamiche for about 40 minutes, then turn down the temperature to 325 degrees and continue cooking for another 20 minutes. You can test its doneness by using a cake tester, which should come out clean.

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Let the flamiche rest for a bit, then cut into slices and serve.
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It’s good warm or at room temperature.

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You could use a dip-dish pie pan; the one I used is quite shallow.

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