Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Flamiche aux poireaux

Leek Flamiche

Name: Leek Flamiche
Total time: 3000 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs leeks (about 1 kg); 2 tablespoons butter (30 g); 1 chicken bouillon cube; 2 tablespoons thick sour cream; 1/2 cup shredded Swiss cheese (about 50 g); 2 sheets refrigerated pie crust; 1 egg yolk; Salt and pepper

Martine Landrin @cook_29583014

Leek Flamiche

Martine Landrin @cook_29583014

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Ingredients

50 minutes

Serves 6 servings

2.2 lbsleeks (about 1 kg)
2 tablespoonsbutter (30 g)
1chicken bouillon cube
2 tablespoonsthick sour cream
1/2 cupshredded Swiss cheese (about 50 g)
2 sheetsrefrigerated pie crust
1egg yolk
Salt and pepper

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Steps

50 minutes

1

Preheat the oven to 350°F (180°C).
2

Clean and thinly slice the leeks.
3

Melt the butter in a large skillet, add the leeks, and cook until softened. Pour in 1/2 cup water and add the bouillon cube.
4

Cover and cook for 15 minutes, then let cool.
5

Mix the sour cream and cheese into the leeks. Season with salt and pepper.
6

Line a 9-inch (24 cm) pie pan with one pie crust, keeping the parchment paper underneath. Prick the bottom with a fork, then spread the leek mixture evenly. Cover with the second pie crust.
7

Press the edges of the two crusts together and trim the excess, leaving a 1/2-inch (1 cm) border. Gently roll the edge and press with a fork to seal.
8

Brush the top with the egg yolk mixed with 1 tablespoon water.
9

Make 3 small holes in the top to let steam escape.
10

Bake for 30 minutes.
11

Thank you for following this recipe and enjoy!

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Martine Landrin @cook_29583014

Published in the US on August 27, 2025 16:33

Passionnée de cuisine, j’aimes préparer des recettes simples, gourmandes et pleines de saveurs. Ma cuisine reflète mon envie de faire plaisir et de partager de bons moments en famille.