Alfred Hitchcock's Quiche Lorraine recipe

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.

Saut� 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.