Kathie Oh's Recipe

Quiche Lorraine

Category: entrees

2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
Dash of cayenne pepper
Light grating of nutmeg
2 cups hot milk

Work 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.

Scatter diced ham on the crust.

Saute sliced onions in butter until they are soft, but not brown; spread over ham.

In a saucepan, beat four eggs with a 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.