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.