Quiche is always a crowd-pleaser and a must-have in your cooking repertoire. This traditional leek and cream quiche hails from the Picardy region in northern France, where leeks are popular in family meals. For some reason this dish is far less known than the notorious Quiche Lorraine with bacon, but I think it is just as tasty and satisfying: the sturdy crust embraces a savory flan loaded with sautéed leeks.
This recipe is quite versatile too. You’ll often find flamiches complemented with caramelized onions, endives, cubed ham or cheese. If you get your hands on Maroilles, the iconic sharp-smelling cheese from Picardy, definitely add some to the filling!
A flamiche can be enjoyed warm or cold as a starter, or with a salad and a glass of white wine for a complete meal.
SERVES 8 / MAKES 1 (9-INCH [23-CM]) QUICHE
For the Pastry Crust
1¾ cups (220 g) all-purpose flour, plus extra for dusting
½ tsp salt
½ cup plus 1 tbsp (135 g) chilled unsalted butter, cut into small cubes
⅓ cup (80 ml) cold water
For the Filling
2 tbsp (30 g) unsalted butter
2¾ lb (1.3 kg) leeks, cut into 0.2” (½-cm) slices (white and green parts)
1⅓ cups (330 ml) crème fraîche
1 large egg plus 3 large yolks
¼ tsp freshly grated nutmeg
½ tsp salt
½ tsp fresh ground black pepper
To make the pastry crust, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap, and chill for at least 30 minutes.
To make the filling, melt the butter in a large pan over medium heat. Sauté the leeks for 10 minutes, until soft and lightly caramelized. Transfer to a large bowl, and mix with the crème fraîche, egg and egg yolks, nutmeg, salt and ground pepper. Set aside.
Preheat your oven to 350°F (180°C, or gas mark 4). Grease and flour a 9-inch (23-cm) pie dish.
Take the pastry crust out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch (31-cm) circle. Unpeel the top sheet of parchment paper, and transfer the crust to the pie dish. Cut any excess pastry crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Pour the filling evenly over the crust.
Bake for 40 to 45 minutes, until the crust is golden brown and the filling is golden. Transfer onto a rack, and cool for at least 15 minutes before serving.