LOCATION: Recipes >> Entrée Pies >> Quiche 81
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Quiche 81
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Quiche Lorraine
2 C pastry flour
1/2 C butter
1 egg yolk
salt
about 1/4 C cold water
Work lightly together pastry flour, butter, egg yolk, a pinch of
salt and cold water. Chill the dough 1 hr or until needed.
2 -3 sliced diced cooked ham
2 onions, sliced
4 eggs
a grain or 2 of cayenne
light grating nutmeg
2 C hot milk
Roll out half of dough to line the pie pan. Prick here & there
with the point of a knife and crimp the edge with the tines of a
fork. (Save rest of pastry for another pie).
Scatter diced ham on the crust.
Saute sliced onions in butter until they are soft, but not brown.
Spread on ham.
In a saucepan beat 4 eggs with a good pinch of salt, a grain or
two of cayenne, and a light grating of nutmeg.
Gradually add 2 C of hot milk, beating continually with a wire
whisk.
Continue to beat the mixture over a low fire until the custard
beging to thicken.
Pour it into the tart shell and bake in a 375 oven for 30 minutes,
or until custard is set and the top is golden. Serve hot, directly
from pan.
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