My take on the Flamiche

There are days when you have time to cook and other days, when you have so much to do, it is difficult to stay in the kitchen for more than 30 minutes. Thursday was a bit like that at our house. Much to do and little time. Did we want to take out?! Oh no, not at our house. Nothing wrong with take-outs, I have just spoiled my family too much and they rather have a quick meal cooked by Cecile rather than anything outhere. So on the menu today for husband and children; Flamiche. The Flamiche tart is a bit like a Quiche Lorraine except than it has onions or leeks. Not having any leek in my fridge, I had to do with  whatever was in my fridge- bacon, cream and onion…

First you will need to do a pie crust also called in French as Pate Brisee, or you can also buy one at the grocery store.

Recipe for the Pate Brisee: 1 1/2 cups of all purpose flour, a large pinch of salt, 1 stick of butter, 1 large yolk, 2 1/2 of cold water. Sift the flour and the salt into a mound in a large bowl, make a well, put the soften butter and the yolk and mix with your hands until you have somewhat of a dough. Add water a little bit at a times until your dough becomes sticky and that you are able to make a ball with your dough that stays together. Place your ball in a container, and let it rest  in the fridge for 30 minutes. Once the dough has rested, take it out and with a rolling pin, roll your dough so that it will fit into your tart pan ( here we will need a 8-inch tart pan).

Recipe for the Flamiche: 1/2 lb of bacon ( thinly cubed and sliced), 2 medium onions ( diced thinly) , 4 large eggs, 1 1/4 of heavy cream, salt and pepper

Cook your bacon in a frying pan until it melts most of its fat. The meat of the bacon should be cooked but still soft, not crisp. Drain the fat from the bacon by using a sieve. Keep about 1 Tb of fat to cook your onions. Once the bacon has drained all its fat, transfer it onto a paper towel, and pat until the fat has been absorbed. In the same frying pan, add your bacon oil (that you would have previously saved) and start cooking your onions until they become translucent and golden. In a bowl beat the eggs, the heavy cream, and salt and pepper to taste. Take your tart pan, place your dough,  pick your dough with a fork so that the dough will not rise during cooking, add the bacon and onion and pour the cream/ eggs mixture over it. Bake for 30 minutes at a temperature of 350/ 375F.  Serve warm  with a green salad. C’est fini;-)