flamiche

English

Etymology

From French flamiche.

Noun

flamiche (countable and uncountable, plural flamiches)

  1. A French savoury tart made with leeks and cream.
    • 1987 October 4, Patricia Wells, “Food: After Quiche”, in The New York Times Magazine‎[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 20 April 2014:
      North of Paris, in villages around the cities of Amiens and Lille, traditional favorites include the tarte au Maroilles, a rich, briochelike dough topped with a pungent local cow's milk cheese, and flamiche, a dense, full-flavored vegetable tart filled with a blend of leeks, cheese, eggs and ham.
    • 1999 August 26, S. Irene Virbila, “In Venice, Lilly’s Cozy Patio Cafe Exudes an Aura of France”, in Los Angeles Times‎[2], Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 29 July 2025:
      I start with a delicious, fluffy flamiche, a round tart of goat cheese and leeks from northern France.
    • 2006 April 1, Michael Jackson, “The Traveller’s Guide to Food & Drink in Wallonia”, in The Independent‎[3], London: Independent News & Media, →ISSN, →OCLC, archived from the original on 17 June 2024:
      Leeks are sometimes sautéed in dark, abbey-style beers, especially as an ingredient in the flamiche. This is a rich, cheesy, counterpart to the quiche of Lorraine, south across the border in France. The finest of flamiches is cooked over a wood fire. A flamiche festival is held in early September in the town of Dinant, near Namur, on the river Meuse, but this lovely town is worth visiting at any time of year.
    • 2013, Barbara Unković, “Visitors”, in Weeds in the Garden of Eden: A Journey Back to Family Roots, and Life in a Traditional Croatian Village, London: Austin Macauley Publishers, →ISBN, page 138:
      Everyone becomes addicted to my tomato flamiche, my far breton made with figs and also my Croatian pepper biscuits.

Further reading

French

Etymology

From Middle French flamice, flamiche, flamusse, either from flame (“flame”), as the dish was traditionally cooked in a wood-burning oven, or a corruption of vlamiche (“Flemish”), the dish being native to north-west France, close to the border with Flanders.[1]

Pronunciation

  • IPA(key): /fla.miʃ/
  • Audio:(file)

Noun

flamiche f (plural flamiches)

  1. flamiche

References

  1. ^ Maurice Thiéry (September 1910) “La flamiche”, in F[ernand] Barthélemy, editor, Le Journal des confiseurs, pâtissiers, glaciers, fabricants de chocolats, biscuits, fruits confits, confitures, conserves, etc. (in French), 21st year, number 9, Paris, →ISSN, →OCLC, page 279.

Further reading

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