Print Recipe

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.

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