Flamiche, often referred to as the northern cousin of the quiche, is a savory pie that hails from the Picardy region of France. This dish typically features a creamy leek filling encased in a buttery puff pastry—simple, yet utterly satisfying.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 4-6
Ingredients:
- 1 sheet puff pastry
- 3 cups sliced leeks (white and light green parts only)
- 2 tablespoons unsalted butter
- 2 eggs
- 1 cup crème fraîche or heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup grated cheese (such as Gruyère or Emmental)
Instructions:
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and line a 9-inch pie dish, trimming the excess. Prick the bottom with a fork.
- In a pan over medium heat, melt butter and sauté the leeks until softened, about 10 minutes. Let cool slightly.
- In a bowl, whisk together eggs, crème fraîche, nutmeg, salt, and pepper. Stir in the cooled leeks.
- Pour the leek mixture into the pastry shell and sprinkle with grated cheese.
- Bake for about 40-45 minutes until the Flamiche is golden and the filling is set.
- Allow to cool for a few minutes before slicing and serving.
The flamiche is a celebration of simplicity and taste, a dish that brings the humble leek to a level of elegance and comfort, perfect for a light lunch or a starter in a more elaborate meal.
Flamiche, which means “cake” in Flemish, originated in the Picardy region of France. It dates back to the 16th century, a time when regional cuisines were heavily influenced by local produce and traditional cooking methods. Originally, flamiche was a simple leek pie, made by local farmers with the ingredients they had on hand—leeks from their fields and dairy from their cows. Over time, it evolved into a richer dish with the addition of cream and cheese, often enjoyed during celebrations and festivities. While it shares similarities with quiche, flamiche has maintained its unique identity and remains a beloved specialty in northern France.