Flamiche History Recipes

FLAMICHE

Flamiche image

Try this French dish that's halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes a tasty topping along with delicious buttery leeks

Provided by Claire Thomson

Categories Dinner, Lunch

Time 1h5m

Yield Serves 2-4 (4 as a light meal)

Number Of Ingredients 13

Ingredients

250g strong white bread flour, plus extra for dusting
5g salt
5g fast-action dried yeast
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)

Steps:

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.

Nutrition Facts : Calories 637 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

FLAMICHE AUX POIREAUX (LEEK TART)

Flamiche Aux Poireaux (Leek Tart) image

Provided by Patricia Wells

Categories dinner, lunch, main course, side dish

Time 2h30m

Yield Eight servings

Number Of Ingredients 12

Ingredients

1 1/3 cups unbleached flour
8 tablespoons unsalted butter, cubed and chilled
1/2 teaspoon salt
4 to 5 tablespoons ice water
12 small leeks (about 3 pounds)
4 tablespoons unsalted butter
1 teaspoon salt
Freshly ground black pepper
2 large eggs
1/4 cup creme fraiche or heavy cream
4 slices unsmoked ham, such as prosciutto, coarsely chopped
3/4 cup grated Gruyere-style cheese, such as Comte

Steps:

In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
Preheat the oven to 425 degrees.
Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 606 milligrams, Sugar 3 grams, TransFat 1 gram

More about "flamiche history recipes"

FLAMICHE RECIPE: HOW TO MAKE FLAMICHE RECIPE

flamiche-recipe-how-to-make-flamiche image

2017-03-29 Step 2. Now, crack open the eggs in a bowl and beat them. Add the milk in the bowl containing the eggs and season with salt and black pepper …
From recipes.timesofindia.com
5/5 (3)
Total Time 25 mins
Category Appetizers
Calories 205 per serving

To make this snack recipe, preheat the oven to 200 degrees Celsius. On a chopping board, thinly slice the leeks and add these to a bowl. Place a pan over medium flame and melt butter in it. When the butter has melted, add the thinly sliced leeks to it and mix them well. Saute these for a while and let them get tender. once done, take it off the flame.
Now, crack open the eggs in a bowl and beat them. Add the milk in the bowl containing the eggs and season with salt and black pepper powder. Now, add the fried leeks to this bowl and whisk it well. Now, place the pie crust in a baking dish and add the egg-leek mixture to it. Spread it evenly.
Place the baking dish in the preheated oven and bake the Flamiche for 10 to 15 minutes. Reduce the temperature post that to 170 degrees Celsius and bake it until it is lightly brown in color on the top. Once bakes, take it out from the oven and place it on a plate. Slice and serve it warm to enjoy!

See details

FLAMICHE AUX POIREAUX (FRENCH LEEK TART) - OLIVIA'S CUISINE

2019-05-07 Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch …
From oliviascuisine.com
4.3/5 (21)
Servings 6
Cuisine French
Total Time 1 hr 50 mins

Combine the flour and salt in a large bowl. Add the cubed butter and, using a pastry cutter (or the tip of your fingers), cut the butter into the flour until the mixture resembles coarse sand. Add the water, one tablespoon at a time, and mix - adding more water as needed - until the dough comes together. Do not overmix!
Turn the dough out onto a lightly floured surface and knead just until it forms a ball. Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch circle.

See details

FLAMICHE (FLEMISH LEEK TART) RECIPE | DELICIOUS. MAGAZINE

2012-01-31 Spoon onto a plate and leave to cool. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking …
From deliciousmagazine.co.uk
5/5 (2)
Category Leek Recipes
Cuisine French Recipes
Calories 536 per serving

For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.

See details

FLAMICHE TART - FRENCH LEEK RECIPE

Stir in the flour until mixed completely with the leeks. Pour in the milk and cook, stirring occasionally until the mixture thickens and comes to a boil - about 5 minutes. Remove from heat and let cool about 5 minutes. Stir in nutmeg and …
From easy-french-food.com

See details

FLAMICHE - WIKIPEDIA

Flamiche is a specialty of Picardy (located in northern France), and a puff [contradictory] pastry tart made with leeks and cream. The pastry is made of a brioche-type [contradictory] dough. It resembles a quiche. It is also a speciality …
From en.wikipedia.org

See details

FLAMICHE | TRADITIONAL SAVORY PIE FROM PICARDY, FRANCE

2016-04-06 Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraîche. The dish has origins in the French region of Picardy, and it is considered the Picardy equivalent of the …
From tasteatlas.com

See details

FLAMICHE AND COUQUES DE DINANT - TWO FOODIE …

2013-08-23 The Couque de Dinant is now a popular tourist souvenir. Both the Flamiche and the Couque de Dinant are a tasty part of Wallonia’s heritage. Check out the rest of our Eat Wallonia series below and stay tuned for more …
From cheeseweb.eu

See details

FLAMICHE AU MAROILLES - TRADITIONAL RECIPE | 196 FLAVORS

2014-11-13 Form a ball. Cover the dough and let rise for one hour at room temperature and away from drafts. Preheat oven to 410F/210C. Roll out the dough and place on a 12" (30cm) tart pan. Prick the dough, cover and let it …
From 196flavors.com

See details

ANCIENT RECIPE: BRAISED FLAMINGO (ROMAN, 5TH CENTURY CE)

2017-03-15 13 thoughts on “ Ancient Recipe: Braised Flamingo (Roman, 5th century CE) ” Pingback: Ancient Eaters: Elagabalus, the Roman Doctor Frank-N-Furter (203-222 CE) | Pass The Flamingo: Ancient Food History and …
From passtheflamingo.com

See details

LEEK AND BACON FLAMICHE RECIPE | DELICIOUS. MAGAZINE

Heat the oven to 210°C/190°C fan/gas 6½ and put a baking sheet inside to warm. Heat a large non-stick frying pan, then fry the lardons on a medium-high heat until crisp. Transfer to a bowl using a slotted spoon. In the same pan, fry the leek in …
From deliciousmagazine.co.uk

See details

FLAMICHE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM

Jan 06, 2016 · 2 Preheat oven to 425°F. Place piecrust on baking sheet. 3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture. 4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 minutes more, or until lightly browned on top and knife tip inserted ...
From stevehacks.com
5/5
Servings 8
Cuisine French
Total Time 2 hrs 30 mins

See details

FLAMICHE (FLEMISH LEEK TART) RECIPE | DELICIOUS. MAGAZINE | RECIPE ...

Aug 26, 2017 - The cheddar pastry here isn't strictly traditional but it goes fabulously with the leeks – a great lunch or light supper dish.
From pinterest.ca

See details

FLAMICHE (FLEMISH LEEK TART) | RECIPE | LEEK TART, RECIPES, TART RECIPES

Sep 21, 2015 - The cheddar pastry here isn't strictly traditional but it goes fabulously with the leeks – a great lunch or light supper dish.
From in.pinterest.com

See details

BEST FLAMICHE RECIPES - GETRECIPECART.COM

Top 1 flamiche recipes from across the webThe most viewed flamiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe …
From getrecipecart.com

See details

WHAT IS FLAMICHE? - DELIGHTED COOKING

2022-06-25 Chef. Flamiche is a type of leek tart or pie that is similar to quiche and was originally made in the Picardy region of northern France on the Belgian border. The most basic form of the dish is a pie shell that has been filled with leeks bound with an egg and cream mixture, then cooked until the crust has browned.
From delightedcooking.com

See details

THE 25 MOST POPULAR AND AUTHENTIC FRENCH RECIPES - 196 …

2021-01-16 Check out this recipe. 11. Flamiche au Maroilles. Flamiche au Maroilles, a traditional recipe from the North of France was born on a day when a woman went to Dinant to sell her farm products at the market. Check out this recipe. 12. Moules-Frites. Moules-frites are a very popular dish in Belgium and in the north of France.
From 196flavors.com

See details

FLAMICHE | RECIPES, FOOD, BLENDER RECIPES

Oct 27, 2016 - This Pin was discovered by Carmi Britz. Discover (and save!) your own Pins on Pinterest
From pinterest.ca

See details

MY OWN RECIPE OF FLAMICHE PICARDE - FRENCHTODAY

2021-06-09 1 – La Flamiche : A Typical Leek Pie From Picardie. 2 – My Very Own Flamiche Picarde. 3 – Ingredients For My Leek Pie. Preparing the Leeks. Adding Bacon (Optional) Preparing “Une Sauce Béchamel”. Putting the Leek Pie Together.
From frenchtoday.com

See details

A RECIPE FOR FLAMICHE, FRENCH LEEK PIE | BONJOUR PARIS

2016-01-23 Turn down the heat, cover the pan and leave the leeks to soften gently for 15 minutes or until the liquid has evaporated. Set aside to cool. Beat the 3 egg yolks in a small bowl then add the crème fraîche, salt, pepper and nutmeg until smooth. Spread the leeks on to the pastry base then evenly pour over the egg mix.
From bonjourparis.com

See details

FLAMICHE TRADITIONAL – MON PANIER LATIN

History of flamiche. The Flamiche is a specialty of the Nord-Pas de Calais region in Northern France. It's a quiche made with Fromage Blanc, a creamy, fresh cheese made from cow's milk. The recipe has been around since the Middle Ages and was originally eaten by farmers and fishers after returning from their hard days' work. While eating a Flamiche is fairly easy, …
From en.monpanierlatin.co.uk

See details

FRENCH LEEK PIE (FLAMICHE) - MAD ABOUT MACARONS

2022-03-06 Uncover and set aside to cool. Beat the 3 egg yolks in a small bowl then add the crème fraîche, salt, pepper and nutmeg and mix until smooth. Spread the leeks on to the pastry base then evenly pour over the egg mix. Cover with the 2nd pastry circle, pressing the edges together to seal well.
From madaboutmacarons.com

See details

FLAMICHE RECIPE - VEGETARIAN TIMES

2 Preheat oven to 425°F. Place piecrust on baking sheet. 3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture. 4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 minutes more, or until lightly browned on top and knife tip inserted ...
From vegetariantimes.com

See details

FLAMICHE RECIPE | COOKBOOK CREATE

The stuffing in the classic recipe is made of leeks. Flamiche also means cake in Flemish. By Shabnam. Prep. 30 minutes Cook. 60 minutes Serves 6 people Save. Your Collections + All Recipes. Share ...
From cookbookcreate.com

See details

PICARDY FLAMICHE - GASTRONOMY & HOLIDAYS GUIDE

A savoury flan, Flemish in origin, in Picardy the flamiche is a kind of leek flan which is found in all the traditional restaurants in the region. Picardy flamiche (flamichepicarde)is made with puff or shortcrust pastry, the white part of leeks cut into round slices and sweated in butter, crème fraîche, eggs and salt. It is often served as a ...
From france-voyage.com

See details

PICARDY REGION OF FRANCE - FOOD & GASTRONOMY - FLAMICHE AUX …

Traditional Flamiche Leek Pie. The flamiche aux poireaux recipe first occured in the late 18th century, in a French soldier's notebook with other anecdotes of that time. The Picardy speciality is described as a "kind of galette made with baker's dough". The authentic Picardy flamiche is oven baked in a round French pie pan for about 30 minutes.
From regions-of-france.com

See details

FLAMICHE : TRADITIONAL FLAMICHE – MON PANIER LATIN

History of Flamiche. The Flamiche is a specialty of the Nord-Pas de Calais region in Northern France. It's a quiche made with fromage Blanc, a creamy, fresh cheese made from cow's milk. The recipe has been around since the Middle Ages and was originally eaten by farmers and fishers after returning from their hard days' work. While eating a Flamiche is fairly easy, …
From monpanierlatin.co.uk

See details

WHAT TO EAT IN FRANCE: FLAMICHE AUX POIREAUX - THE RAMBLING EPICURE

2015-07-30 Preheat oven to 425° F. Cut whites of leeks into 1-inch long pieces. Blanch for 5 minutes in boiling salt water. Carefully drain. Melt butter. Add leeks. Add salt, pepper and nutmeg and sautée for 10 minutes. Remove leeks from burner and let cool. In a large mixing bowl, beat egg yolks and cream.
From theramblingepicure.com

See details

FLAMICHE | RECIPE | VEGETARIAN ENTREE RECIPES, RECIPES, FOOD

Sep 28, 2016 - Sautéed leeks star in this traditional tart from the Picardy region in northern France.
From pinterest.com

See details

IS A FLAMICHE A QUICHE? - SIPPITYSUP

2016-11-15 Preheat the oven to 375°F. Melt the butter in a large saucepan over medium heat. Add the sliced leeks and a generous pinch of salt. Cook, stirring often until the leeks are quite softened but aren’t yet coloring; about 10 minutes. Stir in the cheese and a pinch of white pepper.
From sippitysup.com

See details

FLAMICHE WITH NEW POTATOES RECIPE - THE TELEGRAPH

2020-05-22 Remove from the heat and leave to cool. Preheat the oven to 220C/200C fan/gas mark 7 and line a 40 x 30cm rimmed baking tray with greaseproof paper. Beat the eggs in a bowl. Add the crème ...
From telegraph.co.uk

See details

FLAMICHE RECIPE - THERESCIPES.INFO

Flamiche Recipe - Vegetarian Times top www.vegetariantimes.com. 2 Preheat oven to 425°F. Place piecrust on baking sheet. 3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture. 4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 ...
From therecipes.info

See details

FLAMICHE AUX POIREAUX LEEKS IN A BREAD CRUST- WIKIFOODHUB

The flamiche makes a spectacular presentation. The bread is delicate, light and buttery and delicious. You an easily make half the recipe if your group is smaller. If you make half the recipe use one whole egg instead of trying to halve one egg plus one yolk. The end product looks much... Provided by Elaine Douglas. Categories Savory Pies. Time 1h. Number Of Ingredients …
From wikifoodhub.com

See details

FLAMICHE RECIPE | EAT YOUR BOOKS

Flamiche from How to Bake by Paul Hollywood Shopping List; Ingredients; Notes (0) Reviews (0) double cream; leeks; nutmeg; plain flour ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's ; Getting Started; Member Benefits; Search. Indexed Books; Popular …
From eatyourbooks.com

See details

FLAMICHE - A FIRST RECIPE

2021-10-15 all about flamiche ROSEMARY'S ... History and tradition; Cuisines; Drinks; Leftovers & recycling; Farming and farmers; Robert Carrier; Meals; Preserves; Search. Oct 15; Flamiche - a first recipe ...
From ramblingrose.online

See details

FLAMICHE TARTFRENCH LEEK RECIPE - MASTERCOOK

2 round, puff-pastry crusts, uncooked; 3 tablespoons butter; 2 pounds (or more) leeks, cleaned and cut into 1/4 inch rounds (don't use the tougher dark green part)
From mastercook.com

See details

FLAMICHE – THE FOODOLIC RECIPES

Mini skinny leek-gruyere flamiches is my take on the northern France dish called Flamiche. The traditional recipe is a kind of quiche filled with leeks and a touch of cheese. It’s quite an easy dish, plus you’ll get some great leftovers for lunch since those tiny leek flamiches are as good warm or cold. You can…
From thefoodolic.com

See details

FLAMICHE RECIPE | EAT YOUR BOOKS

Save this Flamiche recipe and more from BBC Good Food Magazine, March 2013: Budget Cooking Issue to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My Home; ...
From eatyourbooks.com

See details

PASS THE FLAMINGO: ANCIENT FOOD HISTORY AND RECIPES

2021-09-21 Set aside in fridge. Mix the water dough by hand or with a mixer until combined; then wrap in plastic wrap and let rest for about 30 minutes in the fridge. Mix the oil dough, wrap in plastic wrap and let it rest for about 30 minutes in the fridge. Divide the water dough into 25 balls of equal size. Cover with plastic wrap and return to fridge.
From passtheflamingo.com

See details

LA FLAMICHE AUX POIREAUX | DARTMOOR FLOWER SHED

This classic French dish is a speciality of Picardy in Northern France and this recipe is Simon Hopkinson’s. It should be made with a brioche style pastry, but ready made and ready rolled sheets of puff pastry work very well and make this a quick and …
From dartmoorflowershed.com

See details

HOW TO MAKE FLAMICHE RECIPE - FEMINOLOGIE.COM

Flamiche Recipe. Ingredients for the soil: – 225 g flour – pinch of salt – 115 g cold butter, diced – 165 ml crème fraîche. For the filling: – 225 g smoked bacon strips – 2 tbsp butter – 3 small yellow onions, in rings – 2 cloves of garlic, peeled and crushed – 3 tbsp Belgian beer, such as Chimay (Traist beer) – 225 g Munster cheese, in chunks the size of a walnut – 180 ...
From feminologie.com

See details