Classic French Flamiche

Ingredients

• 1 pre-made pie crust (230g) 1 pre-made pie crust (230g)
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 4 leeks, white and light green parts only, thinly sliced 4 leeks, white and light green parts only, thinly sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3 large eggs 3 large eggs
• 1 cup (100g) Gruyère or Emmental cheese, grated 1 cup (100g) Gruyère or Emmental cheese, grated
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 30g (15g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Roll out the pie crust and press it into a 9-inch (23cm) tart pan. Trim any excess dough.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Remove from heat and let cool slightly.
4. 4.
   In a mixing bowl, whisk together the heavy cream, eggs, grated cheese, salt, black pepper, and nutmeg.
5. 5.
   Spread the sautéed leeks evenly over the prepared pie crust. Pour the cream and cheese mixture over the leeks.
6. 6.
   Sprinkle fresh thyme leaves on top for garnish.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly clean the leeks as they can often have dirt trapped between their layers. Slice only the white and light green parts for this recipe.
• Gruyère or Emmental cheese — For the best flavor and texture, grate the cheese yourself instead of using pre-packaged shredded cheese.

Tips & Tricks

• For a twist, add some cooked bacon or ham to the filling for an extra layer of flavor.
• Serve the Flamiche warm or at room temperature for the best taste and texture.
• If you don't have a tart pan, you can use a pie dish instead.

Serving advice

Serve the Flamiche as a main course accompanied by a fresh green salad. It can also be enjoyed as an appetizer or a side dish.

Presentation advice

To enhance the presentation, sprinkle some additional fresh thyme leaves on top of the Flamiche before serving. The golden crust and creamy filling will be visually appealing.