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Publié par Moicani - L'Odéonie

Alfred Hitchcock

 

“I’m not a heavy eater,” Hitchcock once said. “I’m just heavy and I eat”

Alfred Hitchcock's Quiche Lorraine

Alfred Hitchcock: To make the crust work together pastry flour, butter, egg yolk, salt, and cold water. Chill dough 1 hour, or until needed. Roll out half the dough to line a 10-inch pie pan. Crimp edges and prock crust with a fork. (Reserve rest of dough for another use.) For filling, scatter diced ham on the crust. Sauté onions in butter until they are soft, but not brown. Spread over ham. In a saucepan, beat 4 eggs with salt, cayenne, and nutmeg. Gradually add 2 cups hot milk, beating with a wire whisk. Continue to beat the mixture over a low heat until the custard begins to thicken. Pour it into the pastry shell and back at 375° for 30 minutes or until the custard is set and the top is golden.

Crust:
2 cups pastry flour
½ cup butter
1 egg yolk
1 pinch salt
¼ cup cold water

Filling:
2 or 3 slices ham, diced
2 onions, chopped
4 eggs
Pinch salt
Pinch cayenne
Pinch nutmeg
2 cups hot milk

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