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A Slightly Retro Quiche Lorraine

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2 small onions
1/2 cup of finely diced ham
4 eggs
nutmeg
cayenne pepper
2 cups of milk

Use a ten inch pie pan, either store-bought crust or home-made.  Line the pie pan with the crust.  Scatter the diced ham over the dough.

Slice onions into very thin rounds and separate the rounds into individual pieces.  Saute onion rings lightly in butter until translucent (do not brown).

Spread cooked onions over the ham. 

Heat 2 cups of milk in a saucepan, being careful not to boil.

In a separate bowl, beat 4 eggs with a dash of grated nutmeg, a pinch of cayenne pepper, and a pinch of salt.

Gradually stir hot milk into eggs, stirring the whole time.  Immediately return to saucepan
and heat over a very low fire, stirring mixture until it begins to thicken, like a custard.

Pour custard carefully over ham and onions in the pie shell.

Bake in the center of a 375 oven for 30 minutes until the custard has seemed to set and it is golden brown on top.

Serve immediately with a green salad or as an hors d’oeuvre.

(AE)

 

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