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Alfred Hitchcock�s Quiche Lorraine




Source of Recipe


VV Daily Press


Recipe Introduction


�Celebrity Cookbook,� by Johna Blinn
(Moby Books, New York; 1981)


List of Ingredients




Tart Pastry
2 cups pastry flour
1⁄2 cup butter
1 egg yolk
Salt
1⁄4 cup cold water
Filling
2-3 sliced cooked diced ham
2 onions, sliced
4 eggs
Dash of cayenne pepper
Light grating of nutmeg
2 cups hot milk



Recipe



� Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough 1 hour, or until needed.

� Roll out half the dough to line the pie pan. Prick here and there with the point of knife and crimp the edge with the tines of a fork. Save rest of the pastry for another pie.

� Scatter diced ham on the crust. Saute sliced onions in butter until they are soft, but not brown; spread over ham.

� In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add 2 cups of hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 F for 30 minutes, or until custard is set and the top is golden. Serve hot, directly from the pan. Yield: One 10-inch pie