The recipe
This Is a Savory Cheese Pie, Not a Dessert
Dutch Cupboard Cheese Pie is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). Its original title is being retained while the physical cookbook page is re-scanned and verified.
The current legacy card describes a savory bread-and-cheese pie made with toasted bread cubes, sliced tomatoes and grated Swiss cheese in a 9-inch pie pan. A milk-and-egg mixture seasoned with paprika, dry mustard, salt and pepper is poured over the layers.
The dish bakes at 350°F for 40 minutes, until puffy and browned. The archive is keeping the recipe’s distinctive name and method intact pending the source scan.
Why it matters
Why This One Is Worth Bringing Back
The title is the first reason to stop on this recipe. Dutch Cupboard Cheese Pie sounds as though it might be sweet, but the archived card describes something closer to a savory bread-and-cheese custard: toasted bread cubes, sliced tomatoes, Swiss cheese, milk and eggs, seasoned with paprika and dry mustard.
That mismatch between name and expectation is part of the recipe’s character. Preserving the original title matters because it shows how a dish was framed in the source, while the ingredient list tells modern readers what they are actually about to make.
It also has close cousins in the same 1961 collection. Onion Shortbread is another savory recipe hiding behind a name many readers would associate with something sweet, while Rice Supreme uses an equally distinctive mix of ingredients.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Think bread custard, not cheesecake
The structure comes from toasted bread, eggs and milk in a pie pan. That is the visual and textural model to keep in mind when assembling it.
Keep the tomato slices visible
Tomato is part of the layered construction, not a sauce. Arrange the slices so the finished pie still reads as bread, tomato and Swiss cheese held together by the custard.
Day-old bread can be useful
Editorial convenience: bread that is slightly dry will toast readily and absorb the milk-and-egg mixture well. The archived recipe still calls for toasted bread cubes, so keep that step.
Recipe card
The Preserved Recipe
Dutch Cupboard Cheese Pie
Ingredients
- 4 cups bread diced in ½ inch cubes
- 2 tomatoes sliced
- 2 cups Swiss cheese grated
- 1½ cup milk
- 2 eggs
- ½ tsp paprika
- ½ tsp dry mustard
- ¾ tsp salt
- ⅛ tsp pepper
Instructions
- Toast the bread, either in a toaster or in an oven set at 350º for 10 minutes.
- Arrange the bread cubes in a 9-inch pie pan.
- Combine eggs, ¾ teaspoon salt, ⅛ tsp pepper, paprika, dry mustard and milk, mixing it well. Set aside.
- Top the bread with tomatoes, and sprinkle over additional salt, pepper (for taste) and top with the Swiss cheese.
- Pour the milk and egg mixture over the cheese, tomatoes and bread,
- Bake in a 350º oven for 40 minutes, until puffy and brown.
- Enjoy!
Nutrition
From the archive
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