Flamiche is a traditional dish from the region of Picardy in northern France. It is essentially a savory tart or pie, known for its rich, creamy filling primarily composed of leeks, often described as the French equivalent to quiche, but with its unique characteristics and history.
The origins of Flamiche can be traced back to medieval times in France, where it was a staple in the diets of both the nobility and common folk. The name "Flamiche" is derived from the Picard word "fla," which means "cake" or "tart," and "miche," a term for a type of bread or pastry. Historically, it was made from leftover bread dough, which was rolled out thinly to form a base for the tart.
In Picardy, Flamiche is not just a dish but a symbol of regional culinary identity. It's often served at local festivals and is a testament to the region's agricultural heritage, particularly its leek production. The dish embodies the French principle of making the most out of simple, fresh ingredients.
Flamiche can be served hot or at room temperature, often as an appetizer or part of a main meal. It pairs well with a crisp white wine from the region like Champagne or a light red wine from Burgundy.