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Alfred Hitchcock's Quiche Lorraine




Source of Recipe


hollywoodcookbook.com


List of Ingredients




Tart Pastry
2 cups pastry flour
1/2 cup butter
1 egg yolk
salt
about 1/4 cup cold water Filling
2 or 3 slices, cooked, diced ham
2 onions, sliced
4 eggs
a grain or two cayenne
light grating nutmeg
2 cups hot milk

Recipe






Work lightly together pastry flour, butter, egg yolk, a pinch of salt and cold water.
Chill the dough 1 hour, or until it is needed.
Roll out half the dough to line the pie pan. Prick here and there with the point of a knife and crimp the edge with the tines of a fork. Save the 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 4 eggs with a good pinch of salt, a grain or two of cayenne and a light grating of 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 in a moderate oven (375 degrees) for 30 minutes or until custard is set and the top is golden. Serve hot, directly from the pan.