Jean Froissart's Chronicles, dating from the 14th century, mention people eating "a little torte in the manner of a flamiche or beignet to comfort their stomachs".

[2] In his Dictionarie of the French and English Tongues (1611), Randle Cotgrave applies the term to "a cake made of butter, cheese, flower, and yolkes of egges".

[4] In his Encyclopédie méthodique (1782) Jacques Lacombe describes a flamiche as "A kind of pastry made with salty fatty cheese, butter, eggs, flour & seasoning.

In 1998, Simon Hopkinson wrote of "La Flamiche aux Poireaux: a buttery leek pie – a famed speciality of Alsatian cookery".

[7] Montagné does not specify the type of pastry to be used; Hopkinson uses puff; Elizabeth David suggests a crumbly shortcrust;[8] Anne Willan uses a yeast dough similar to that used in pizzas.