Flamiche

This classic Leek Flamiche or Flamiche aux Poireaux comes from the Northern region of France and Belgium has creamy softened leeks and bacon. It can traditionally be made as a quiche style dish or a double crusted pie which shows in the many different recipes found online.

Flamiche is one dish that has many different iterations and this is but one take from a number of different resources both linked in the recipe and omitted due to the sheer number of options that pop up when searching for a traditional take on this.

Ingredients and substitutions for Flamiche

• Leek: The base of this dish, this smooth allium gives a light, but full bodied flavor to the tart. If you don't love leek, you could substitute with 6 finely sliced shallots or 10 finely sliced spring onions or scallions - whilst they won't produce the exact flavor, they are cousins of the leek so will give you the most similar result here.
• Eggs: They add structure and bind everything together so are essential in this recipe.
• Puff pastry: Traditionally this is made with either a Pâte Brisée or shortcrust type pastry, though it can also be substituted with puff pastry as seen in this recipe. The best option is store bought to make life easier!
• Creme Fraiche: Because this is made in a variety of ways, there are recipes that use a mixture of milk and cream or simply one of these two or creme fraiche which lends itself perfectly to this savory dish. The creme fraiche also helps set this perfectly thanks to its thicker texture.
• Bacon: Back bacon was used as it has the most 'meat' and least fat, but you do you, use whatever bacon you want.
• Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.

See recipe card for quantities.

How to make Flamiche:

Step 1: Cook your bacon: In a frying pan until golden all over. Set aside.

Step 2: Cook the leeks: Add the butter and leeks, stirring until soft and pale in color.

Step 3: Flavors: Add bacon to the leeks cooking for a couple minutes before stirring in the creme fraiche.

Step 4: Roll it out: Roll your pastry out and press into your tart dish, trimming away the excess dough.

Step 5: Filling: Add the eggs to the leek mixture, whisking to combine. Pour into the pastry.

Step 6: Top with cheese: Sprinkle the grated cheese on top and bake until golden.

Step 7: Serve: Slice and serve immediately.

More savory baking you'll love

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Flamiche

Sylvie Taylor

A flaky pastry crust filled with a rich, creamy leek and bacon mixture, this Flamiche is perfect for brunch, lunch, or a light dinner served alongside a green salad or roasted vegetables.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Lunch, Main Course

Cuisine Belgian, French

Servings 8

Calories 494 kcal

Ingredients

  

1x2x3x

• 150 grams / 5.3 ounces bacon 4 rashers
• 800 grams / 3 medium-large leeks finely sliced and ends removed
• 30 grams / 2 tablespoons butter
• 224 grams / 1 cup creme fraiche
• 165 grams / 3 large eggs room temperature
• 320 grams / 11.3 ounces puff pastry
• 22 grams / ¼ cup parmesan grated

Instructions

 

• Preheat oven to 220C/430F.
• Place the bacon and 5 grams / 1 teaspoon of butter in a large frying pan on low-medium heat. Flip to cook until golden on both sides, approximately 5 minutes.
• Remove from the heat and add in the remaining butter and all the leeks, stirring until soft and only lightly golden, approximately 10 minutes.
• Meanwhile, chop or tear the bacon into small pieces and return to the pan, stirring to cook together for a further 2 minutes.
• Remove from the heat and either toss into a bowl or stir the creme fraiche into your mixture in the pan until fully coated.
• Set aside to cool.
• Meanwhile, roll the puff pastry out and press into your tart dish firmly and trim the edges.
• Whisk 1 egg into a small bowl and add to the leek mixture, stirring to fully combine.
• Repeat by adding each egg until smooth.
• Pour into your pastry and smooth out.
• Top with the grated parmesan and bake until golden, approximately 35 minutes.
• Remove and allow to cool for 10 minutes before slicing and serving.
• Dig in and enjoy!

Notes

• Puff pastry: Traditionally this is made with either a Pâte Brisée or shortcrust type pastry, though it can also be substituted with puff pastry as seen in this recipe. The best option is store bought to make life easier!
• Creme Fraiche: Because this is made in a variety of ways, there are recipes that use a mixture of milk and cream or simply one of these two or creme fraiche which lends itself perfectly to this savory dish. The creme fraiche also helps set this perfectly thanks to its thicker texture.
• Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.
• Tart or baking dish: A medium tart or baking dish will accommodate the pastry and filling perfectly. The dish used here is 25 cm or 10 inches.
• Serve with: A green salad, roasted vegetables, or a light soup for a balanced meal.

Adapted from Whiskblog, Madhouse Family Reviews and Riverford

Nutrition

Calories: 494kcal

Keyword dinner, pastry, spring baking, spring dish

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