French leek pie, known in Picardy as Flamiche, is a comforting northern French starter or appetizer. Traditionally served in Parisian brasseries or bistros in autumn and winter, it's filled with buttery leeks and topped with a homemade crust. No chicken needed.
I've made this recipe many times and love it. Perfect for any time of the year. The curry powder added to the pastry transforms the flavor. It's subtle but it's there! - Dinah
What is French Leek Pie or a Flamiche?
A French leek pie is a traditional regional dish from Picardy, originally called Flamique. Today we know it as Flamiche from the north of France.
Unlike British chicken and leek pie or a Coronation Quiche, the authentic French version contains only leeks - which makes it naturally vegetarian. Some variations include cheese or other vegetables (like pumpkin) and for non-vegetarians, add some bacon or lardons. However, if you still want to add chicken, omit one of the leeks for a little roast chicken or leftover holiday turkey (just don't tell the French!)
Make it without a lid and you have a leek tart. Add the top crust and it becomes a proper pie.
How to Prepare Leeks for Leek Pie
Before making any leek recipe, clean them properly. Farmers' market leeks especially hide coarse sand or grit between their layers.
- Trim the roots and about two-thirds of the dark green tops.
- Slice lengthwise partway through.
- Rinse thoroughly under running water to remove hidden grit.
- Slice into ½ cm rounds.
Clean leeks = no sandy surprises. Always worth the extra minute.
For more detail, see the guide to leeks (poireaux).
Leek Pie Filling Ingredients
The filling couldn't be simpler: buttered leeks, crème fraîche (heavy cream or Greek yogurt - no diet versions), egg yolks, nutmeg and seasoning.
Cook the sliced leeks gently in butter for about 15-20 minutes until soft and lightly golden. Let them cool slightly so excess moisture evaporates - this keeps the pastry crisp, as nobody wants a soggy pie!
Homemade Pie Crust - the Secret Ingredient
I always make the pastry from scratch for this recipe. It's light, easy to roll and beautifully buttery.
My small twist? A pinch of curry powder in the dough. You barely taste it, yet it lifts the sweetness of the leeks in the most discreet way.
Blind bake the base for 15 minutes to keep it crisp. Add the top layer, cut a small steam hole in the centre, brush with egg yolk and bake until golden.
Old-fashioned. And worth it.
When topping the pie with the third of pastry dough that's left, make a hole in the middle. Insert a "chimney" by rolling a piece of parchment baking paper or aluminium foil to let any air escape during baking.
Then brush over with the 4th egg yolk to ensure a lovely pie glaze. You could just brush over with milk like I often do in these cheese scones, but for the best shine, the egg yolk makes all the difference.
Can You Use Puff Pastry for Leek Pie?
If you're short on time, use good-quality all-butter puff pastry (pur beurre in France). Follow the packet instructions for baking times but it will be quicker, such as with this asparagus puff pastry tart.
That said, the homemade crust is what gives this Flamiche its character.
How to Use the Leftover Egg Whites
This recipe uses four egg yolks, which is perfect if you're saving whites for macarons or meringues. Egg whites keep well in a sealed jar in the fridge for up to five days, or freeze beautifully.
You'll find plenty of ways to use them from my egg white recipes: from salted caramel macarons to French chocolate mousse.
French Leek Pie (Flamiche)
Equipment
Ingredients
Leek Pie Dough
- 350 g (12oz/ 3 cups) Plain flour (all-purpose)
- 175 g (6oz/ ¾ cup) Butter (unsalted) softened
- pinch Sea salt (fleur de sel)
- 7 tablespoon Milk
- ½ teaspoon Curry powder
Leek Pie Filling
- 900 g (2lb) Leeks (about 4-5 medium) chopped
- 40 g (1.5oz/ 3 tbsp) Butter
- 4 Egg yolks Organic (3+1 for glaze)
- 200 g (7oz/ ¾ cup) Crème fraîche 12% fat (or heavy cream/plain Greek yoghurt)
- ¼ teaspoon freshly grated nutmeg
- pinch Sea salt & black pepper
Instructions
Pie Dough
- In a large bowl, sift the flour then add the butter, milk, salt & pepper and curry powder (if using). Whizz together in a mixer until the dough is well blended, or mix by hand until smooth.
- Split the dough in 2 (⅔ and ⅓), reserving the smaller one in the fridge wrapped in cling-film. With the ⅔ part, roll out the dough on to a lightly floured surface to form a circle (30cm for a 28cm/11 inch diameter pie tin, or 2cm more than your tart pan). Transfer and push well in to a buttered pie tin (no need if using non-stick). Leave to chill in the fridge for about 30 minutes then preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Place a sheet of baking paper over the tart base and top with ceramic beans or rice. Blind-bake in the oven for 15 minutes. Remove the baking beans then leave to cool. Remove the rest of the dough from the fridge to bring up to room temperature and roll out to a circle the size of your tart pan.
Leek Filling
- Remove the leek's root bases and about ⅓ of the green leaves, then clean the leeks by cutting down the tops on either side and wash under the tap to remove all sand from the inside layers. Cut the leeks into ½ cm rounds.
- Melt the butter in a large non-stick pan and cook over a medium heat for 5 minutes until golden. Turn down the heat, cover the pan and leave the leeks to soften gently for 15 minutes or until the liquid has evaporated. Uncover and set aside to cool.
- Beat the 3 egg yolks in a small bowl then add the crème fraîche, salt, pepper and nutmeg and mix until smooth.
- Spread the leek mixture on to the pastry base then evenly pour over the egg mix. Cover with the 2nd pastry circle, pressing the edges together to seal well. Crimp the edges of the pastry with a fork or make lines using a knife, and finish with a pastry roller to remove any rough edges and seal.
- Beat the remaining egg yolk and brush over the pastry to glaze. Pierce a small hole in the middle of the pastry and insert a "chimney" with a small roll of baking paper to leave the air to escape. Bake in the oven for 35 minutes or until golden brown. Leave to cool for about 10 minutes and remove from the tin directly on to a serving plate.
Notes
This recipe was first published on 22 January 2016 but is now completely updated.
Mlle Tazmeen NATHOO
What's the difference between this (sounds like leek omelette wrapped in pastry) & leek quiche? Why don't you use whole eggs? I use milk to glaze rather than waste an egg/yolk & honestly I can't be bothered to do another recipe using just egg whites afterwards. It would have been nice to have have the chicken-part somewhere or a link! I too am English & have lived in France for +30yrs; I have a background in H&C but tend to use the "bit of this, bit of that, just open the cupboard/fridge & use what you find" method ^^
Jill Colonna
Hello Tazmeen,
The difference between a leek omelette and this leek pie filling is that we use egg yolks which helps to absorb the leeks' juices. If it was an omelette, we'd make it with whole eggs and much less leek. The yolks are what makes this recipe work well. As a result of your questions, I have updated the text to include the difference between a pie and tart etc.
Dinah R Banks ;
I’ve made this recipe many times and love it. Perfect for any time of the year. The curry powder added to the pastry transforms the flavor. It’s subtle but it’s there!
Jill Colonna
Thanks so much Dinah. Happy you like that touch of curry in the pastry dough.
June S
Having tasted this it is truly amazing. I loved it and want to make this often. Leeks are plentiful in my area.
Jill Colonna
So happy you like this - and leeks are healthy too!
Charlotte Chichester
A really delicious recipe, the only query is what size is your pan dish please and how many does it feed.
Thanks
Charlotte
Jill Colonna
Hi Charlotte,
THanks for your feedback - although I'm confused, as the pan dish size and how many it feeds is already in the recipe card. Please let me know if you can't see it, as I'm always trying to improve the technicalities of things here. It serves 8 as a starter - although depends if you're serving as a main dish, in which case, it may be for 4. The pie dish size I use is 28cm (11 inches). Jill x
Andre
Your blog is so festive!
Thank you for that !!
Jill Colonna
It's a pleasure André. Enjoy the season!
Andy
I know I posted about this on Instagram the last time I made it but I see I forgot to comment. This is a fantastic recipe! Perfectly warming and comforting and delicious for making during an Australian winter. Thanks, Jill!
David
I haven't had a slice of Flamiche for years - and that has to change! I actually prefer this kind of crust - puff pastry is just too tough for the delicacy of the filling.
Jill Colonna
I hope you enjoy this again David. Yes, I liked this crust, especially with the subtle touch of curry powder to it.
Suzanne
Not sure why, but the link to PRINT doesn't work for me. I have your cookbook and love it, but I wanted to try this leek recipe.
Jill Colonna
Hi Suzanne, thanks for alerting us to this. Apparently it's now sorted so print away - thanks to Cédric of Mosaique Studio for sorting it out!
Liz
This looks like a marvelous way to start a Sunday morning! And I'd happily make it a light dinner, too!!
Jill Colonna
Morning? For breakfast? Now that's a new one for a Flamiche Liz. Why not?
Jill Colonna
Well I never thought that we had beautiful leeks here. Thanks, Christina. Next time I moan about how cold it is outside and you're in Californian sunshine, I'll think of the leeks!
Christina | Christina's Cucina
Hahaha!
Christina | Christina's Cucina
You have no idea how envious I am of you being able to buy those BEAUTIFUL leeks especially at that price! We never see leeks like that here (maybe 2" of white). This dish sounds fabulous and I could easily eat two large pieces right now! Hope to try this soon!