Leek Flamiche

Leek Flamiche

Flamiche is the Flemish word for cake, but it resembles a quiche far more than a cake. This Leek Flamiche is from my book Savory Pies.



Leek Flamiche

Print This Recipe Total time Yield 6–8Source Savory Pies by Greg HenryPublished
Leek Flamiche


  • chilled pastry dough (enough for a double-crusted tart, divided into 2 discs)
  • all-purpose flour (as needed for rolling)
  • 2 tablespoon unsalted butter
  • 4–5 leeks (white and light green parts, thinly sliced, about 1 pound after slicing)
  • kosher salt and white pepper
  • 8 ounce semisoft cow’s‑milk cheese (such as Port Salut, Morbier, or even fontina, grated)
  • 1 large egg (lightly beaten)
  • 1 egg yolk (lightly beaten)
  • ¼ cup half and half (plus more for brushing)


On a lightly floured surface, use a lightly floured rolling pin to roll 1 dough disc to an 11 or 12-inch round, a generous 1/8 inch thick. Carefully fold in half, slide onto the rolling pin, and transfer to a 9‑inch fluted tart pan with removable bottom. Gently press to line the pan without stretching or tearing. Use light pressure to push the dough into the sides, letting the excess drape over. Repair any holes with a bit of extra dough. Chill the dough-lined pan while you make the filling.

Place an oven rack in the center position. Preheat the oven to 375°F.

Melt the butter in a large saucepan over medium heat. Add the sliced leeks and a generous pinch of salt. Cook, stirring often until the leeks are quite softened but aren’t yet coloring; about 10 minutes. Stir in the cheese and a pinch of white pepper. When the cheese is melted, set it aside to cool completely.

In a large bowl, whisk together the egg, egg yolk, and ¼ cup half and half. Stir in the cooled leek mixture and a bit more salt and white pepper. Pour into the lined tart pan and spread evenly across the bottom.

On a freshly floured surface, use a freshly floured rolling pin to roll the remaining chilled dough disc to a large round, a generous 1/8 inch thick. Carefully fold in half, slide onto the rolling pin, and transfer to cover the tart. Press to seal the crust at the edge of the pan; run a rolling pin over the top to neatly trim. Cut a ½‑inch hole in the center of the top. Brush the exposed dough with more half and half. 

Set on a rimmed baking sheet and bake in the heated oven until lightly golden, about 45 minutes. Let rest on a rack at least 10 minutes before removing the tart ring. Slice and serve warm or at room temperature.