• 250g  Appenzeller grated 
• 3 tbsp  of onions, finley chopped
• 4 tbsp  of flour
• 250 ml  milk
• 1/2 tsp of ground coriander (optional) 
• 300g  short-crust pastry
• 2  eggs
• 150ml  cream 
•  salt 
•   pepper 
• 8  sage leaves 
•  Butter for the baking tin 

Place the rolled out dough on a baking tin brushed with butter. Prick the dough with a fork several times. Gently fry the finely chopped onions in the butter for 2 – 3 minutes and leave to cool. Then spread out the onions with the grated cheese on the pastry base. Gently beat together eggs, flour, cream, milk and spices. Pour the mixture over the cheese and bake at 200 °C for 25 to 30 minutes. Serve hot.

Tip: A green or mixed salad makes a perfect side dish.