Flamiche (Leek Pie)

• 1 pie crust (store-bought or homemade)
• 3 cups thinly sliced leeks (about 3 medium)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon nutmeg
• 1/2 cup grated Gruyère cheese
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish.
2. 2 Clean and slice the leeks, then sauté in butter until softened and lightly caramelized.
3. 3 In a saucepan, melt butter over medium heat, whisk in flour to make a roux, then gradually add milk, whisking constantly to create a béchamel sauce.
4. 4 Season the béchamel with salt, pepper, and nutmeg. Stir in the Gruyère until melted.
5. 5 Spread the sautéed leeks evenly into the pie crust, then pour the béchamel mixture over the top.
6. 6 Brush the edges of the crust with the beaten egg wash.
7. 7 Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
8. 8 Let cool slightly before serving.

Equipment

• 9-inch pie dish
• Pastry brush

Variations

• Add diced ham or bacon for a non-vegetarian twist.
• Sprinkle with fresh herbs like parsley or chives before serving.

Substitutions

• Substitute Gruyère with another sharp cheese like cheddar or Swiss.
• Use almond milk for a dairy-free béchamel.

Pairings

• Green salad
• Crusty bread

Nutrition

Tips

• For extra flavor, add a splash of white wine to the leeks while sautéing.
• Allow the pie to rest for 10 minutes before slicing to let the filling set.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a crisp white wine like a Chardonnay.

FAQ