Flamiche (Leek Quiche)

By John, 17 February, 2024
Region
France
Description

"Leek Quiche"The flamiche is a leek quiche. It's a mild dish because the oniony leeks are first stewed until they are tender. Some cheese enriches the flavor while keeping this quiche suitable for vegetarians.

I don't know where the name comes from: leeks are poireaux. I got this recipe from Mastering the Art of French Cooking, but they make no mention of the etymology of the name.

Yield
8 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
Ingredients
1 Frozen pie shell
1 lb Leeks (thinly sliced and rinsed, mostly the white parts)
3 Eggs
1 1⁄2 c Heavy Cream
1 pn ground nutmeg
1⁄8 t White Pepper
1⁄4 c Gruyere Cheese (grated)
1 T Butter (Unsalted) (frozen and diced)
Instructions
  1. Preheat oven to 400.
  2. Blind-bake the pie shell for 8-9 minutes and cool on a rack.
  3. Reduce heat to 375.
  4. Mix together the remaining ingredients except for the cheese and butter bits, then pour into the half-baked shell. It's OK if the shell is still warm.
  5. Sprinkle the cheese over the top and then the butter bits.
  6. Bake at 375 for 25-30 minutes. It will puff up and brown on top.
  7. Serve hot or at room temperature.
Notes

You can use endives instead of leeks. If you do, include a little lemon juice in their cooking water.

Source

Mastering the Art of French Cooking: Beck, Bertholle, Child