Flamenkueche
From: Christophe, Nancy, France
Comments: An Alsatian recipe from Strasbourg, served with Alsatian white wine or apple juice.
It is more easily digested when onions are not fried.
Serve along with lettuce leaves and tomatoes.
Servings: 6
  • 4 cups [560 g] flour
  • Fresh yeast
  • Warm water
  • 14 ounces [400 g] diced bacon
  • 4 onions
  • Button mushrooms [optional]
  • 2 eggs
  • 1 pound [454 g] cream cheese
  • Salt and pepper, to taste
  • Caraway
  • Grated cheese [optional]
  • Prepare bread dough; make a well into the center of the flour and add yeast, already diluted into a little warm water.
  • Knead; set aside.
  • Quite often, all the instructions for best results are written on yeast packs.
  • It is also possible to buy already prepared yeast at your baker's.
  • Lightly fry bacon dices; throw away melted fat.
  • Very thinly slice and then brown onions.
  • Slice mushrooms; fry until dry.
  • Beat together eggs and cream cheese; season with salt, pepper and just a little caraway.
  • Preheat oven to maximum heat.
  • Roll dough into 6 really thin circles.
  • Onto each circle, evenly arrange bacon dices, onion and mushroom slices; coat with cream cheese/eggs mixture.
  • If desired, sprinkle each with grated cheese.
  • Brown into preheated oven for approximately 7 minutes, until cream cheese is golden brown.