Cheese, Jambon & Leek Flamiche

Flamiche is a traditional French savory tart from the Picardy region of northern France, often described as a richer, cheesier cousin to quiche. While quiche typically features a custard-heavy filling, flamiche is known for its generous cheese and deeply savory flavor.

Our Picardy style French cheese tart features tender sliced leek, delicate shallots, and authentic French jambon ham for a creamy texture and refined depth of flavor. We elevate this classic French recipe with Bacon Infused Olive Oil, Thyme White Balsamic, and Roasted Garlic Sea Salt, enhancing the richness of the cheese and ham with subtle aromatic complexity.

Perfect for brunch, lunch, or as an elegant appetizer, this gourmet flamiche offers a sophisticated alternative to a traditional quiche.

Ingredients: 

1 sheet puff pastry

3 tablespoons Bacon Infused Olive Oil 

2 shallots, peeled and sliced 

3 leeks, trimmed and sliced 

½ cup white wine 

1 tablespoon Thyme White Balsamic Vinegar 

2 tablespoons all-purpose flour 

⅓ cup half & half 

⅓ cup creme fraiche 

4 eggs

3 cups grated gruyere cheese 

½ teaspoon Roasted Garlic Sea Salt 

4 ounces sliced jambon (ham) or prosciutto cotto

Pinch ground nutmeg 

Pinch black pepper 

1 egg, whisked with 1 teaspoon of water

Directions:

Preheat the oven to 350°F. Line a casserole or baking dish with parchment paper and generously spritz with Bacon Infused Olive Oil. Roll the puff pastry into a large rectangle, large enough to fit the casserole dish with some overhang. Transfer the pastry to the prepared dish and press it gently into the edges and sides. Set aside.

Heat the Bacon Infused Olive Oil in a large skillet over medium heat. Once hot, add the shallot and leek and sauté for about 2 minutes until fragrant. Deglaze the skillet with the white wine and vinegar and bring to a simmer. Cook for about 5 minutes or until the liquid has nearly evaporated. Sprinkle the vegetables with flour and stir to combine, then cook for 1 more minute. Remove from the heat and allow to cool slightly.

In a large bowl, whisk together the half and half, crème fraîche, and eggs until smooth. Add the grated cheese, sautéed vegetables, and sea salt and stir well to combine. Pour the mixture over the puff pastry and spread it into an even layer. Nestle the sliced jambon into the filling and sprinkle with nutmeg and black pepper.

Brush the exposed puff pastry with egg wash and place the dish in the oven. Bake for about 40 minutes or until the filling is set and the pastry is crisp and golden brown. Remove from the oven and allow to cool on a wire rack for about 5 minutes before slicing and serving. Serves 6.