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.
- Strong white bread flour 250g
- Water 160g, warm
- Yeast 5g
- Salt 5g
- Olive oil 2tbsp
- Leeks 500g, white part only
- Eggs 2, whole
- Sour cream 150g, or crème fraiche
- Butter 10g
- Parmesan 15g, grated
- Thyme leaves 1/2tbsp, fresh, chopped
- Nutmeg 1/4, whole, or to taste, grated
- Salt to taste
- Pepper to taste