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Vegetarian, Northern, Eastern and Western France

Leek flamiche with green salad

Leek flamiche is a Picardy pie filled with melted leeks, cream, and eggs, baked between two golden layers of shortcrust pastry. For 4 people, it takes about 1 hour and a medium skill level, at a cost of €2.40 per person. The key to success is draining and pressing the leeks well so the pastry stays crisp.

Tonight, Picardy leek flamiche, a golden pie with melted leeks and cream, with a green salad.

Leek flamiche with green salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Flamiche smells of butter and slowly melted leeks, without ever feeling heavy. Under a golden, crisp crust, cream and eggs bind the leeks into a soft, almost custardy filling, far from the firmer texture of a classic quiche. It's a dish from northern France that warms you up without weighing you down, best made when leeks are in season and firm.

Mon Chou suggests it for an unhurried weeknight dinner, or a Sunday meal when you have time to work the dough by hand. Kids usually like its mild, soft texture, and the green salad on the side brings the freshness the pie would otherwise lack. It works just as well for a quiet family dinner as for guests, served warm in generous slices.

The ingredients

4 people

Dairy

  • Shortcrust pastry 2
  • Butter 40 g
  • Heavy cream 20 cl
  • Eggs 3

Fruits and vegetables

  • Leeks 1 kg
  • Green salad 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Clean the leeks, slice them into rounds, and let them melt in the butter over low heat with the lid on. 20 min

    Stir regularly, they shouldn't brown.

  2. Drain them well, let cool, and mix with the cream, two eggs, salt, pepper, and nutmeg.

    A strainer and the back of a spoon are enough to press out the water.

  3. Spread the first sheet of dough in a baking dish, fill with the mixture, and cover with the second sheet of dough.

    Pinch the edges with a fork to seal them.

  4. Brush the top with egg yolk and cut a small vent in the center, then bake at 200°C. 35 min

    A vent made of rolled parchment paper keeps it from closing up.

  5. Toss the salad with vinegar, oil, salt, and pepper, and serve alongside the flamiche.

    Serve the pie warm so the slices hold their shape.

Our tips to get it right

  • Slice the leeks thin and even so they all melt at the same rate without browning.
  • Let the filling cool completely before spreading it over the dough, or the bottom crust may turn soggy during baking.
  • Prick the top of the pie lightly before baking, in addition to the steam vent, so trapped steam can escape evenly.

The variations

  • Swap the cream for a plant based cream and the butter for margarine to make it dairy free.
  • Stir 100 g of grated Comté into the filling for a richer, meltier flamiche.
  • For a quicker version, use a single crust in the bottom of the dish with no top layer, and cut the baking time to 25 minutes.

What to serve it with

  • A sharply dressed green salad
  • A pumpkin soup starter
  • A glass of dry cider

Storage

The flamiche keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once baked and cooled, for up to 2 months. Reheat it in the oven rather than the microwave to keep the crust crisp.

Questions about this dish

Can you make leek flamiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven. You can also prepare the cooled filling in advance and assemble the pie with the dough right before baking.

Why do you need to drain the leeks so well?

Cooked leeks release a lot of water, which would soak into the bottom crust during baking. Pressing them in a strainer gives you a compact filling and keeps the pastry crisp.

Can you use puff pastry instead of shortcrust?

Yes, it's a common swap that gives a flakier, slightly richer pie. The baking time stays about the same, just watch the color so the top doesn't darken too fast.

Do kids usually like flamiche?

Generally yes, since melted leeks and cream give it a mild, soft texture with no sharp flavors. If some kids are wary of leeks, blend part of the filling for a smoother, more even texture.

How long does it take to make a leek flamiche with green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a leek flamiche with green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek flamiche with green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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