Flamiche

62 Comments

A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good.
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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.
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I changed the recipe by adding cheese to the quiche. Why not?!!
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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.

Flamiche

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.
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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.

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Let the flamiche rest for a bit, then cut into slices and serve.
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It’s good warm or at room temperature.

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

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62 thoughts on “Flamiche

  1. 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.

  2. 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!

  3. 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!

  4. 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!”

    • 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!

  5. 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.

    • 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!

  6. 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!

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