Jeffrey Hamelman

Flamiche Aux Maroilles

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
top 1000Bread: A Baker's Book of Techniques and Recipes
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

Ingredients

Method