MUST EAT

Flamiche aux Poireaux is made with leeks (poireaux) and ham/bacon. It is a specialty of the Picardy region of northern France. Don’t mistake it for a quiche
It is perfect for brunch or a light dinner with friends.

• FOR THE CRUST: shortcrust pastry for both bottom and top of the pie

2 x 1 1/4 cup of flour, sifted
2 x 1/2 teaspoon salt
2x 10 tablespoons soft unsalted butter, or cubed
2x 4 tablespoons ice water

Make the crust and refrigerated for 30 to 45 minutes.
(Ed: if you prefer buying the already made pastry, you will need about a pound of it)

• LEEK AND BACON FILLING:

5 ounces bacon (or old fashion ham), diced,
5 large leeks, white and light green part only, rinsed and sliced
2 large shallots, chopped
2 tablespoons flour
4 large eggs, lightly beaten + 1 egg yolk
1/4 cup creme fraiche
1/3 cup whole milk
Salt and freshly ground pepper, to taste
A pinch of freshly grated nutmeg
A tablespoon of butter

Make the filling by cooking the bacon and sautéing the vegetables until soft. (Ed: you can add 1/3 cup white wine for the taste). Add the flour and mix well.
Mix the eggs, the creme fraiche and the milk, seasoned with salt, pepper and nutmeg. Then add this mix to the vegetables. Cook it for some extra few minutes on low heat.

Place the first pastry in a tart dish, spread the filling over it, then cover with the second pastry. Seal the pastry well and make a chimney in the centre of the top pastry. Brush with egg yolk to brown.

Bake for about 40 minutes at 200°c (Thermostat 7).

Next… well, just enjoy!