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80 min.
Cook/bake time 80 min.


Serves 4

  • 1 mould (23 cm Ø)
  • Butter or baking paper for mould
  • 400 g leeks, prepared, sliced into thin rings
  • 500 g fine spinach, blanched and drained
  • 1 handful prepared Swiss chard
  • Butter for sauteing
  • 2 tbsp finely chopped borage leaves
  • 1 tbsp marjoram leaves
  • 2 dl water
  • 3 eggs
  • 5 tbsp buckwheat flour or wholemeal flour
  • 1 tsp salt
  • Freshly ground pepper
  • Nutmeg
  • 250 g Ticino Alp cheese AOP, cut into small cubes
  • 20 g butter flakes
  • Borage flowers for garnishing


  1. Sauté leeks, spinach and Swiss chard in butter.
  2. Add borage and marjoram and continue sauteing. Let cool a bit. Mix water, eggs and flour together and season. Add to vegetable mixture along with cheese cubes. Pour into buttered mould and sprinkle with butter flakes. Cook 40-45 minutes in the bottom of an oven preheated to 200 °C, remove from oven and garnish.
  3. Borage flowers are the blue blossoms of the borage herb, also known as starflower. The leaves can be chopped or cut into fine strips. They have a refreshing cucumber flavour. The leaves have a very mild taste and are primarily used for garnishing.

Cheese in this recipe