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Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France.
It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs.
This version contains a mixture of endives and leeks (white part only).
It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs.
This version contains a mixture of endives and leeks (white part only).
Last modified on: October 31th 2026
For 1 Flamiche, you will need:
- 1
250 g flour - 2
100 g butter - 3
30 g lard - 4
1 egg - 5
5 g fine (or table) salt - 6
1 shallot - 7
300 g endives (head of chicory) - 8
1 leek - 9
3 tablespoons olive oil - 10
300 ml liquid cream - 11 Salt
- 12
Pepper - Total weight: 1,325 grams
Times for this recipe
Preparation
35 min.
Cooking
45 min.
All in all
1 hour 20 min.
When should you start or finish this recipe?
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Step by step recipe
Step 1 - ⌛ 3 min.
Make the flamiche pastry
Put into a food-mixer bowl: 250 g flour, 100 g butter, 30 g lard, 1 egg and 5 g fine (or table) salt.Step 2 - ⌛ 2 min.
Knead for a few minutes until evenly mixed.
Step 3 - ⌛ 2 min.
Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.
Step 4 - ⌛ 5 min.
Lay a second sheet of cooking parchment on top and roll out the pastry between the two sheets of paper with a rolling pin...
Step 5
...until it is the right size for your tart dish or tin.
Refrigerate the pastry (still between its sheets of paper) for at least 1 hour.
Note: the pastry can be made to this stage the day before.
Refrigerate the pastry (still between its sheets of paper) for at least 1 hour.
Note: the pastry can be made to this stage the day before.
Step 6 - ⌛ 15 min.
Step 7 - ⌛ 2 min.
Pour 3 tablespoons olive oil into a large frying pan on medium heat.
When hot, add the chopped shallot, salt and pepper, and cook for 1 or 2 minutes without colouring.
When hot, add the chopped shallot, salt and pepper, and cook for 1 or 2 minutes without colouring.
Step 8 - ⌛ 3 min.
Add the endives and leek, mix well and cook for 2 or 3 minutes.
Step 9 - ⌛ 7 min.
Pour in 300 ml liquid cream, salt and pepper again, then turn down the heat and leave to reduce gently for 5 minutes.
Check the seasoning, then leave to cool.
Note: this filling can be prepared the day before.
Check the seasoning, then leave to cool.
Note: this filling can be prepared the day before.
Step 10 - ⌛ 5 min.
Cook the tart
Preheat the oven to 390°F (200°C).Line the tart tin or dish with the circle of pastry.
Step 11 - ⌛ 2 min.
Pour the filling into the pastry case.
Step 12 - ⌛ 30 min.
Bake for 30 to 40 minutes. Do watch the colour of the top, which should just be nicely browned.
Serve either warm or cold.
Serve either warm or cold.
Remarks
For a quicker version of this recipe, you can use normal shortcrust pastry, or even puff or flaky pastry (pâte feuilletée). However, do try this authentic lard-based version if you can.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Joël Robuchon.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=5 % | 17 g RDI=7 % | 19 g RDI=26 % | 255 kcal RDI=13 % | 1,067 kJ RDI=13 % |
| Whole recipe | 46 g RDI=72 % | 230 g RDI=87 % | 251 g RDI=344 % | 3,367 kcal RDI=168 % | 14,097 kJ RDI=168 % |
How much will it cost?
For 1 Flamiche
3.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes:
Endives (head of chicory)
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Flour
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Butter
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