Alfred Hitchcock's Quiche Lorraine

Alfred Hitchcock's Quiche Lorraine

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

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. 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.

Filling:
Scatter diced ham on the crust. Sauté 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 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. Serve hot.