Flamiche was devised when a farmer, en route to market, stumbled, dropping butter, cream, cheese and eggs. A quick thinker, she snagged a scrap of bread dough, wrapped up the mess and popped the proto-tart in the communal oven.
Obviously, this origin story dates back to an age when food safety standards were lax.
Since then, flamiche has gained fans. And leeks. Also ham. Occasionally curry powder. Often the pungent French cheese maroilles. And sometimes a top layer of pastry. It's a flexible form.
The modern quick thinker can pre-bake the pastry and pre-whisk the filling. Then, when stumbling through Sunday morning, toss the two together and bake up flamiche, producing not just brunch, but legend.
