Alfred Hitchcock's Quiche Lorraine

Ingredients

Tart Pastry

• 2 cups pastry flour
• 1/2 cup butter
• 1 egg yolk
• Salt
• 1/4 cup cold water

Filling

• 2 or 3 slices cooked diced ham
• 2 onions, sliced
• 4 eggs
• Dash of cayenne pepper
• Light grating of nutmeg
• 2 cups hot milk

Instructions

1. Tart Pastry: Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour, or until needed.
2. Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.
3. Filling: Scatter diced ham on the crust.
4. Sauté sliced onions in butter until they are soft, but not brown; spread over ham.
5. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add 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 degrees F for 30 minutes, or until custard is set and the top is golden.
6. Serve hot.