World Flavors Cookbook

Flamiche aux Poireaux

A rich, buttery leek tart from Picardy — similar to a quiche but with a deeper, creamier leek filling.

Cuisine: France

Ingredients

• 1 shortcrust pastry shell
• 1kg leeks, white part, thinly sliced
• 60g butter
• 200ml creme fraiche
• 3 eggs
• 100g Gruyere, grated
• Nutmeg, salt, pepper

Instructions

1. Melt butter and cook leeks very slowly for 20 minutes until silky.
2. Cool leeks. Mix with creme fraiche, eggs, and Gruyere.
3. Season with nutmeg, salt, and pepper.
4. Pour into blind-baked pastry shell.
5. Bake at 180C for 30-35 minutes until set and golden.