A French Flamiche
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There is something deeply satisfying about a proper quiche golden from the oven, fragrant, the filling just set. And yet so often let down by that bottom crust. Pale, soft, a little starchy.
The French flamiche solves that. A quietly elegant tart from northern France, leeks, cream, eggs, honest simple food and a bottom crust that is genuinely, properly crispy.
Not a soggy bottom in sight.
4
servings15
minutes45
minutes1
hourIngredients
250 grams flour
100 grams lard (or unsalted butter) cubed
25 grams extra mature cheddar grated
1/2 tsp sea salt
1 large egg
little bit of milk
500 grams leeks (rinsed, cut in small pieces)
3 egg yolks
300 ml single cream
150 grams ham, chopped
120 grams extra mature cheddar grated
pinch of nutmeg
some fresh tarragon chopped
Maldon sea salt/pepper
Directions
- Make pastry: add flour, lard, sea salt and cheddar in food processor. Pulse till crumbs. Add 1 large egg and a little bit of milk. Process till dough comes together. Roll out and put your dough in quiche pan, 24 cm with loose base. No need to grease. Once rolled out, prick with fork all over and put baking paper on top. Fill with ceramic beans. Put in fridge for 30 min.
- Preheat oven 190°C. Rinse leeks, cut in small pieces, sauté in 30 grams of unsalted butter for 15 min till soft.
- Put quiche in oven and bake for 10 minutes, remove ceramic beans and baking paper and bake for 5 minutes more.
- In the meantime mix in a bowl together cheese, ham, single cream, tarragon, nutmeg, good grinding of salt and pepper, egg yolks and add softened leeks.
- Fill pre-baked quiche with mixture and bake for 30 minutes till brown on the top. Remove from oven and take quiche out of the form. Enjoy.
Notes
- Lovely to eat with a green salad. For this recipe you’ll need a loose-bottomed quiche tin – I use this one from Amazon.https://amzn.to/4diluVa
