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.