A classic dish from the region of Picardy in northern France, flamiche is a robust version of a quiche and a notch up from pizza. It can be made with a pastry crust or a bread-dough base.
However, making pastry comes with heartache for some, and rather too much butter for others. I love making bread dough and find the activity of kneading and resting the dough immensely satisfying.
So let’s use bread dough for the base and keep the filling a sweet and heady mix of leeks, thyme, eggs and cream. Perfect for relaxed lunches or picnics.
![](https://c02.purpledshub.com/uploads/sites/47/2018/09/JI_180117_EggRecipes_108-f1473e9.jpg?webp=1&w=1200)