Flamiche is a traditional dish from the Picardy region in northern France. It’s a type of savory pie, similar to a quiche, but with its own unique twist. This dish is loved for its rich flavors and simple ingredients, making it a favorite for both locals and those who love French cuisine.
What is Flamiche?
Flamiche is a pie that’s typically filled with leeks and cream, although there are variations that include cheese, bacon, or other vegetables. The dish is known for its flaky, buttery crust and creamy, flavorful filling. It’s usually served as a main dish but can also be enjoyed as an appetizer or side.
The word “flamiche” comes from the Flemish word for cake, which reflects the dish’s origins in the border region between France and Belgium. Over time, it has become a popular dish in French households, especially in the northern parts of the country.
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Flamiche: A Simple and Delicious French Dish
Course: MainCuisine: FrenchDifficulty: Easy2-4
servings30
minutes35
minutes637
kcalFlamiche is a wonderful dish to make when you want something comforting and satisfying. The combination of buttery crust and creamy leek filling is hard to resist. Plus, it’s a versatile dish that can be adapted to suit your taste. Whether you stick to the classic recipe or add your own twist with cheese or bacon, Flamiche is sure to be a hit at your table.
Ingredients
250g strong white bread flour, plus extra for dusting
5g salt
2 tbsp olive oil, for the bowl
20g butter
500g leeks, white and pale green part only, thinly sliced
2 eggs, beaten
150g crème fraîche or soured cream
80g comté, gruyère or cheddar (use cheddar for vegetarians), grated
1 large thyme or rosemary sprig, leaves picked
¼ whole nutmeg, grated
20g parmesan or vegetarian alternative, grated
salad, to serve (optional)
Directions
- Mix the flour and salt together in a large bowl. Mix the yeast with 175ml warm water and leave for 5 mins to froth just a little, then add to the flour and mix vigorously with a metal spoon. Knead the dough as soon as it comes together on a lightly floured surface for around 5 mins until smooth.
- Alternatively, use a mixer fitted with a dough hook, working the dough for around 5 mins on medium speed, then adding the salt towards the end of the mixing time. Leave in a lightly oiled bowl covered with a clean, damp tea towel until nearly doubled in size, about 1 hr.
- Meanwhile, heat the butter in a frying pan over a medium heat and cook the leaks until softened, about 8 mins. Don’t let them colour. When soft, remove from the heat and leave to cool. Beat the eggs, crème fraîche, grated cheese, herbs and nutmeg together, and season well with plenty of pepper and some salt. Mix in the leeks.
- Heat the oven to 220C/200C fan/gas 7. Line a 40 x 30cm baking tray with baking parchment. Lightly flour the work surface and roll the dough out to fit the baking sheet – it should be about 5mm thick. Make a small lip around the edge of the dough by folding the dough inward. Evenly spread the leek mixture over the dough, leaving a 1cm border. Sprinkle over the parmesan.
- Cook the flamiche in the oven for around 25 mins until lightly golden on the top and the base is crisp. Remove from the oven, cut into squares and serve with salad, if you like.
Notes
- Let It Cool Slightly: After baking, let the Flamiche cool for about 10 minutes before slicing. This allows the filling to set further and makes it easier to cut clean slices.
- Test for Doneness: The Flamiche is ready when the crust is golden brown and the filling is set. You can test the filling by gently shaking the pie – it should be firm and not jiggly.
