Flamiche
Flamiche from France. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 1 hr 32 min
- Total
- 2 hr 2 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Flamiche is listed as vegetarian from France. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Butter75 g
- Beef1 kg
- Salt2½ ml
- Creme Fraiche300 ml
- Egg1
- Egg Yolks3
- Nutmeg1.2 ml
- Wheat flour225 g
- Salt2½ ml
- Butter60 g
- Lard60 g
- Cheddar Cheese50 g
- Water30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
20 minStep 2
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.
12 minStep 3
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.
30 minStep 4
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.
50 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Flamiche take?
2 hr 2 min all in — 10 min prep, 1 hr 32 min cook, 20 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.