Quiche Lorraine (Photographer: Mauro Bighin | Agency: Dreamstime.com)

There’s no mystery to this recipe…tasty for breakfast or brunch with fresh squeezed orange juice and a cup of rich, dark-roasted Coffee & Chicory from New Orleans’ world famous Café Du Monde.

Ingredients

Tart Pastry Ingredients
• 2 Cups pastry flour
• 1/2 Cup butter
• 1 Egg yolk
• 1 Pinch of salt
• 1/4 Cup cold water

Filling Ingredients
• 2 or 3 Slices cooked diced ham
• 2 Onions, sliced
• 4 Eggs
• Dash of cayenne pepper
• Light grating of nutmeg
• 2 Cups hot milk

Preparation

Tart Pastry Preparation
1. Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water.
2. Chill the dough for 1 hour, or until needed.
3. Roll out half the dough to line the pie pan.
4. Prick randomly with the point of knife and crimp the edge with the tines of a fork.
5. Save remaining pastry for another pie.

Filling Preparation
1. Scatter diced ham on the crust.
2. Sauté sliced onions in butter until they are soft, but not brown; spread over ham.
3. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg.
4. Gradually add hot milk, beating continually with a wire whisk.
5. Continue to beat the mixture over a low fire until the custard begins to thicken.
6. Pour it into the tart shell.
7. Bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.
8. Serve hot.