A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good.


Unfortunately, I can not give you the source for the recipe, because it was from the days when I copied recipes out of cookbooks that I borrowed from the library.


I changed the recipe by adding cheese to the quiche. Why not?!!


Served with a green salad, it will definitely please you for lunch or a light dinner. You could always add bacon or ham to it.


2 tablespoons olive oil
2 tablespoons unsalted butter
6 yellow onions, thinly sliced
1/2 teaspoon sugar
3 eggs
2 egg yolks
1 1/2 cup heavy cream
6 ounces Gruyère
Nutmeg, white pepper, salt

Baked pie shell

Heat the oil and butter in a large skillet or wok over medium heat. Add the onion slices and sprinkle on the sugar. Sauté the onion slices until they are caramelized. This should take about 20 minutes, trying not to burn the onion.

Set aside the onions to cool.

Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, egg yolk, and cream. Add your desired amounts of seasoning; I used 1/2 teaspoon of white pepper, approximately 1/3 teaspoon of nutmeg, and 1/2 teaspoon salt.


Place your pre-baked pie crust pan on a jelly roll pan. Place the grated cheese on the bottom. Top with the caramelized onions.

Add the seasoned egg and cream mixture.

Bake the flamiche for about 40 minutes, then turn down the temperature to 325 degrees and continue cooking for another 20 minutes. You can test its doneness by using a cake tester, which should come out clean.


Let the flamiche rest for a bit, then cut into slices and serve.


It’s good warm or at room temperature.


You could use a dip-dish pie pan; the one I used is quite shallow.


By Published On: October 17th, 201662 Comments on Flamiche

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Kiki October 17, 2016 at 6:12 AM - Reply

    Sounds and looks delicious. Love onions and Gruyère, so have bookmarked this! Your pie crust one the before-baking pic looks very neat and tidy – wish I could make mine look like that.

    • chef mimi October 17, 2016 at 7:26 AM - Reply

      You can, just don’t think about it! I’m blindly naive in the kitchen!

    • Fassica October 18, 2016 at 1:25 PM - Reply

      Thank you for sharing….this is great. If you readers are looking to buy authentic Ethiopian spices or even have fresh Injera delivered to their home, they can visit http://www.fassica.com
      Thank you

      • chef mimi October 18, 2016 at 4:13 PM

        Thank you!

  2. A Cookbook Collection October 17, 2016 at 6:30 AM - Reply

    Gorgeous! I make a similar dish and I never knew the proper name for it. Your photos are beautiful too.

  3. Gerlinde @ Sunnycovechef October 17, 2016 at 8:28 AM - Reply

    I never heard the name but I love to eat them when I am in France. I might make this one for my book club meeting. Have a great week.

    • chef mimi October 17, 2016 at 5:23 PM - Reply

      I don’t know how widespread the name Flamiche is, but I can guarantee you that you’ll love it!

  4. Chica Andaluza October 17, 2016 at 8:53 AM - Reply

    Gorgeous! And I love my recipes scribbled on bits of paper or torn out of magazines 😀

  5. Linda Duffin October 17, 2016 at 10:11 AM - Reply

    Lovely! I adore onion flans. This looks fab.

  6. Mary Frances October 17, 2016 at 10:34 AM - Reply

    YUM looks amazing!

  7. Tasty Eats Ronit Penso October 17, 2016 at 10:53 AM - Reply

    The tart looks so very tasty! I just love caramelized onions in any dish, and with added Gruyère it’s just perfect.

    • chef mimi October 17, 2016 at 5:23 PM - Reply

      Definitely a wonderful combination. Mushrooms would be a lovely addition, too!

  8. Darya October 17, 2016 at 3:54 PM - Reply

    Yummy! I love onion quiche-pie-tart-flamiche so much! Where I currently live, it is quite acceptable to add cheese to a flamiche, though in some specific areas, it would be mandatory to use leeks instead of onions. Not that it matters to me, since I adore onions, and think an onion pie is just a perfect lunch, with a green salad and a glass of chilled white wine!

    • chef mimi October 17, 2016 at 5:22 PM - Reply

      Cheese, leeks, caramelized onions – it’s all wonderful!

  9. Francesca October 17, 2016 at 4:08 PM - Reply

    Your onion quiche looks delicious. . My flamiche recipe only uses leeks, not onions. Funny how things get translated along the way.

    • chef mimi October 17, 2016 at 5:22 PM - Reply

      Absolutely! I think that has a different name, but i can’t remember what it is!

  10. anotherfoodieblogger October 17, 2016 at 6:00 PM - Reply

    This is the second caramelized onion and cheese dish in my reader board today! Must be that time of year. :) I’ve never heard it called this, though. I love your comment in the top right of your recipe card, lol!

  11. dishinwithdidi October 17, 2016 at 6:49 PM - Reply

    You had me at caramelized onions my friend!! Your quiche looks beyond delicious!!

  12. Kim Bultman October 17, 2016 at 9:32 PM - Reply

    Mimi, I was intrigued by the name of this recipe. (FUN to say and imagine.) Loads of caramelized onions are okay (or should I say “OK”?) by me, too. “Love what you’ve done with the dish!”

    • chef mimi October 18, 2016 at 7:29 AM - Reply

      Hahaha! When I say flamiche to myself I always think of the opening song from Laverne and Shirley. I have no idea why.

      • Kim Bultman November 10, 2016 at 12:42 AM

        “Schlemiel, schlamozzle… Hasenpfeffer Incorporated!” Yup, I “get” the association. ;)

      • chef mimi November 10, 2016 at 5:27 AM

        Ha! Not even close to flamiche!!!

      • Kim Bultman November 11, 2016 at 8:55 PM

        Close enuf for me, Mimi. A bit of a mnemonic stretch, yes, but it brought back all kinds of memories. Now all we need are sweaters embroidered with our monograms. :)

  13. StefanGourmet October 18, 2016 at 2:56 AM - Reply

    Hi Mimi, I know this as Quiche Alsacienne and it is very good. Your onions look perfectly cooked, golden and evenly.

  14. Aran Island Girl October 18, 2016 at 7:53 PM - Reply

    Never enough onions and cheese…this is perfection for my palate!! Thanks for sharing Mimi. :)

  15. ChgoJohn October 19, 2016 at 12:36 AM - Reply

    Much like bacon, you just can’t go wrong adding caramelized onions to a dish. This sounds wonderful, Mimi.

    • chef mimi October 19, 2016 at 6:25 AM - Reply

      Ha! That’s an interesting comparison! I do love bacon, but I’m not one to put it in everything, like ice cream and chocolate. I hope people don’t start doing that with onions… caramelized or not!

  16. Cocoa & Lavender October 19, 2016 at 10:05 AM - Reply

    Looks perfect, and one of my favorites – with and without cheese!

  17. abbe odenwalder October 19, 2016 at 10:45 PM - Reply

    Fall always has me thinking of crust. Maybe because I’m ready to settle in and smell something baking in the oven. In any case, this sounds right up my alley!

    • chef mimi October 20, 2016 at 5:20 AM - Reply

      That’s very interesting! I guess crusts hold comforting foods!

  18. Frank Fariello October 20, 2016 at 6:45 AM - Reply

    This looks incredible! Anything with caramelized onions will get me going. They make a great dressing for pasta as well, by the way!

  19. Julie is Hostess At Heart October 20, 2016 at 8:01 AM - Reply

    This is one beautiful recipe. I’ve never heard of flamiche but it does look like a quiche and of course cheese makes everything better!

  20. Bam's Kitchen October 20, 2016 at 10:33 AM - Reply

    Caramelized onions are the star of this show for sure. Don’t you just love how they give the little natural sweetness to this dish. What a perfect brunch idea or light dinner.

    • chef mimi October 25, 2016 at 7:35 AM - Reply

      Definitely! I think the original recipe listed 1 tablespoon of sugar to help caramelized the onions. I only add a pinch. I personally don’t like things too sweet, and caramelized onions are already sweet. Sort of like adding marshmallows to sweet potatoes!

      • Bam's Kitchen October 25, 2016 at 10:43 PM

        I agree. I only like things delicately sweet or more natural. Wishing you a super week.

  21. Our Growing Paynes October 21, 2016 at 2:13 PM - Reply

    Ooh I’m pinning this! Fabulous.

  22. Sarah 'n Spice October 21, 2016 at 2:35 PM - Reply

    This looks incredible! You had me at caramelized onions ;)

  23. sippitysup October 22, 2016 at 11:35 AM - Reply

    I love this. You don’t see Flamiche every day. I included a leek version in my cookbook Savory Pies. Love this one! GREG

  24. camparigirl October 22, 2016 at 8:26 PM - Reply

    I was not familiar with this, at least I didn’t know the name. Love it when I learn something new.

    • chef mimi October 24, 2016 at 7:19 AM - Reply

      I think this might have many different names, but what I like is the abundance of caramelized onions, and less egg-cream than a typical quiche.

  25. eliotthecat October 23, 2016 at 11:21 AM - Reply

    I “created” an onion pie for a Cook the Books post a couple of years ago. Who knew I had made a flamiche? Thanks for the education, Mimi! :) Your recipe sounds delicious!

    • chef mimi October 23, 2016 at 12:49 PM - Reply

      Hahaha! Well, onion pie sounds good too!

  26. myhomefoodthatsamore October 24, 2016 at 5:16 AM - Reply

    Yum, yum and triple yum!

  27. Sumith Babu October 25, 2016 at 2:25 AM - Reply

    Amazing photographs! And gorgeous food.

  28. Greg Henry (@sippitysup) November 16, 2016 at 6:54 PM - Reply

    You’ve inspired me to make my own version of a Flamiche and post it on my blog! GREG http://www.sippitysup.com/is-a-flamiche-a-quiche/

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