Flamiche is a specialty of Picardy in the north of France. It is a sort of pie stuffed with cooked leek. The pastry is made of a brioche type dough, a yeast based buttery dough. It resembles a quiche. The filling is made of leek mixed with some milk, flour, nutmeg and some cheese. The crust is made with eggs. Flamiche is also a specialty of Dinant and of the Walloon cuisine, a tart made from a base of fat cheese (boulette de Romedenne) butter and eggs, is eaten hot and preferably accompanied by Savigny, a Burgundy wine.
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Leek Recipe from Picardy – Flamiche, www.easy-french-food.com
Flamiche Recipe, www.theworldwidegourmet.com