Flamiche Aux Maroilles

Preparation info

  • Difficulty


  • Yield:


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

Appears in


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 instructor at the King Arthur Baking Education Center.



U.S. Metric
Brioche Dough 10 oz 284 g


Maroilles Cheese* 12 oz 340 g
Crème Fraîche or Heavy Cream 9 oz 255 g
Eggs 4 oz (2 large) 116 g
Pepper, to taste (the cheese contributes ample saltiness, no extra is necessary)

* Good-quality washed-rind Muenster can be substituted.


  1. Preparing the Dough Base: Grease the fluted tart pan (a removable bottom pan is preferred but not essential). Roll out the brioche into a thin circle, inch thick. Drape it over the pan, allowing as much dough as possible to fall into the pan, but leaving a rim of dough overhanging the top. Refrigerate the pan for at least 10 minutes to relax the dough. Remove from refrigeration and draw the overhanging dough into the pan as you press your fingers into the sidewalls of the pan. Trim the excess dough.
  2. Preparing the Filling: Cube the cheese to small pieces no more than ¾ of an inch square. Spread the cheese evenly into the tart pan. Whisk the eggs in a bowl, pour in the crème fraîche or heavy cream, whisk until smooth, and add pepper to taste. Pour this mixture over the cheese.
  3. Baking: There is no need to proof the Flamiche before baking. Bake the tart for about 35 to 40 minutes in a 380°F oven, until the filling is set but still slightly jiggly in the center. The oven can be lowered by 20°F if the tart is taking on too much color. Once fully baked, the filling and the dough will be richly colored. Allow the tart to cool for 10 or 15 minutes before removing from the pan. The Flamiche is good when hot, but even better when warm or even room temperature.