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Flamiche au poireaux

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Adjust Servings:
1 short-crust pastry
2 large or 4 small ones red onions
1 large leek
3 bacon slices
1 large slab swiss cheese
250 ml milk
4 Eggs
250 ml Cream
1 slab Butter
nutmeg – to taste
cayenne pepper – to taste

Flamiche au poireaux

  • Non Veg
  • 55 mins
  • Serves 4
  • Medium


How to Make Flamiche au poireaux

  1. Wash up the leek and slice it into very thin pieces.
  2. Peel off the red onions, wash these and dice these into small pieces.
  3. Place a non-stick frying pan on the stove on low heat.
  4. Melt butter into the pan.
  5. Add chopped onions and leek into the pan.
  6. Stir fry it for 10 minutes.
  7. Remove it from the pan and set it aside until it is needed.
  8. Now spread out the short crust pastry dough on a baking pan.
  9. Use a fork to make some holes into the spread out dough so it doesn’t puff up too much.
  10. Set it aside until it is needed for filling the stuffing.
  11. Take a large mixing bowl to prepare the stuffing.
  12. Add eggs, cream and milk into the bowl.
  13. Add the salt, cayenne pepper and nutmeg seasoning into the bowl.
  14. Whisk all the ingredients.
  15. Set it aside until it is needed for assembling.
  16. Take the bacon slices and cut these into small pieces.
  17. Heat up a frying pan with butter.
  18. Add the bacon pieces into it and stir fry these until they are tender.
  19. Now, begin assembling the tart.
  20. Take the tart pan covered with dough.
  21. Pour fried bacon slices, grated Swiss cheese, fried leek and onion and the mixture prepared with cream and milk into the dough.
  22. Bake the tart at 450 degrees Fahrenheit for 40 minutes.
  23. Serve hot with your favorite sauce!


  • Leek is a vegetable which belongs to the Lily family.
  • The ancient Greeks used leeks in the treatment of nosebleeds.

The Great Roman Emperor Nero ate leeks regularly due to his belief that it improved singing abilities.

Matelote d’Anguille
Matelote d’Anguille

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