flammekueche bread bitesflammekueche bread bitesflammekueche bread bites

Flammekueche (pronounced fla-mu-kush) is an Alsatian (eastern region of France bordering Germany, and part of Germany in the past, so kind of in-between) specialty of a bacon, onion and sour cream topping over a flat bread base, baked in a wood-burning oven. Strata is a clever mix of ingredients (and/or leftovers) laid over a base of day-old bread (also a leftover) then soaked in an egg, milk and grated cheese mixture and baked in an oven. This recipe combines both as a bite-sized appetizer. Need I say more ?

flammekueche bread bites


15 flammekueche squares (3x3x3cm each)


part 1 - bread base

i make my own savory bread base but to gain time, cut up several thick slices of heavy bread or english muffins and place inside your moulds, half-way up the total height


  • 1/2 baguette, cut up several slices of thick heavy day-old bread or english muffins and cut-to-size to fit snugly inside your mini-moulds

part 2 - topping

  • 150 grams "lardons" or 2-3 very thick slices of bacon
  • 150 grams diced onion
  • 75 grams grated swiss, emmental or gruyère cheese
  • 3 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2-3 pinches of grated nutmeg

part 3 - liquid topping to be poured over and bind the previous topping

  • 2 eggs
  • 60 ml milk
  • 60 ml half-half cream (15% fat)
  • 2 tbsp flour


part 1

  • chop up the thick bacon slices in 5mm (1/4 inch) wide pieces
  • brush a frying pan with olive oil
  • fry bacon slices at medium-high heat for 5 minutes
  • add the olive oil and diced onion and fry for another 5 minutes
  • remove onion and bacon from pan, drain oil and fat and let cool
  • reserve the remaining drained olive oil and bacon fat (to be used to flavour the bread base)
  • mix in chopped parsley, grated nutmeg, ground pepper and grated cheese
  • brush reserved bacon fat/olive oil on inside of moulds
  • cut up your bread by hand or with a cookie-cutter to the appropriate size and toss with remaining bacon fat/oil
  • line your moulds tightly with brushed bread pieces about half-way up and press down
  • bake in oven for 5 minutes at 190°C (375°F) to dry out the bread
  • remove mould from oven and let cool 5 minutes

part 2

  • fill the remaining space in the moulds with the bacon and onion mix and pat down until flush with the top edge

part 3

  • whisk together the 2 eggs, 60 ml milk, 60 ml half-half cream and 2 tbsp flour
  • pour the mixed liquid inside the mould until filled to the top, it will slowly be absorbed by bread base so wait a minute and pour in again until level with the top
  • bake in oven for 20 minutes at 190°C (375°F) or until the liquid has set, rotate the pan once half-way through
  • remove from oven and let cool 5 minutes
  • serve warm or reheat for 5-10 minutes at 165°C (330°F) before serving