Name: Flamiche Aux Maroilles
Yield: Yield: 1 quiche; baked in a 10-inch diameter fluted tart pan (use proportionally more or less dough and filling for larger or smaller quiches)
Cuisine: French
Ingredients: crème fraîche; maroilles cheese; brioche dough; pepper; heavy cream; eggs

Preparation info

Yield:
1
quiche; baked in a 10 inch diameter fluted tart pan (use proportionally more or less dough and filling for larger or smaller quiches)

Difficulty
Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

About

Flamiche Aux Maroilles is a Traditional Quiche From the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in a.d. 962. It is quite hard to procure Maroilles in the U.S. Good-quality washed rind Muenster cheese is an acceptable substitute. I first learned to make Flamiche aux Maroilles from Rosemary Hubbard, an accomplished baker, cook, and teacher, who worked for several years as a fellow ins