Swiss Pie Recipes

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

IMPOSSIBLY EASY HAM AND SWISS PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
• Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

SWISS CHARD PIE

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

SWISS HAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Melt butter in a saucepan over medium heat. Cook and stir cornstarch, nutmeg, garlic salt, and black pepper into melted butter until cornstarch dissolves, 2 to 3 minutes. Pour milk into cornstarch mixture; cook and stir until thickened and bubbling, about 5 minutes.
• Stir Swiss cheese into milk mixture; cook and stir until melted and cheese sauce is smooth, about 5 minutes.
• Whisk 1 to 2 tablespoons cheese sauce and eggs together in a bowl until eggs are warmed; pour into cheese sauce and whisk until incorporated, 1 to 2 minutes. Stir ham into cheese sauce; pour into pie shell.
• Bake in the preheated oven until pie is set in the middle, 30 to 35 minutes. Let cool slightly before serving, 5 to 10 minutes.

SWISS APPLE PIE

Steps:

• In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts. Transfer to a greased 9-in. pie plate., Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.

SWISS CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the unbaked pastry crust in 9-inch pie pan and crimp the edges.
• In a large bowl, mix the remaining ingredients. Pour into the pie shell and bake 50 minutes, or until puffy and golden brown.

SWISS CHEESE PIE

Steps:

• Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
• Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.

SWISS MERINGUE

Steps:

• Fill a small sturdy pot with at least 1 1/2 inches of water and turn on the heat to medium-high. This is the bottom of your make-shift double boiler.
• Combine the egg whites, salt, sugar, and cream of tartar to a heat-proof bowl (the metal bowl from your electric mixer is perfect here) and whisk together until fully combined.
• Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly between 8 and 10 minutes, and all the sugar has dissolved (see note for troubleshooting).
• Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed. Add in the optional vanilla.
• Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
• Use immediately.

SWISS PIE

Steps:

• Wash and chop the swiss chard. Bring a large pan of salted water to a boil, add chard, cover and cook for about 10 minutes. Remove chard from pan and drain in colander. Add frozen spinach to the same water and pan, and cook about 5 minutes. Drain WELL, pressing out excess moisture, and combine the spinach and chard in a large bowl with grated cheese, eggs, salt and pepper to taste, and a little nutmeg (1 teaspoon). Mix to blend ingredients. Wash the parsley, and green onions and chop in a food processor along with the garlic cloves. Add the spinach and chard mixture to the processor and pulse just enough to break up larger pieces of the swiss chard. Pour a tablespoon of olive oil on the bottom of a 9x11 baking pan (glass or metal). Layer 3 or 4 sheets of filo dough on the bottom and up the sides up the pan. Srinkle a little olive oil on the last layer. Pour in the filling, smooth over and layer another 3 or 4 sheets of filo dough on top, tucking the ends down the sides - doesn't need to be neat or tidy. Pour another tablespoon of olive oil on top, spreading over the entire top. Poke a couple of holes for venting, and bake at 375 for about 40 minutes. Eat hot or cold.