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In this Issue: Portuguese Sweet Bread, Butterscotch Meringue Pie, Alabama Ice Box Rolls Celebrity Citing Alfred Hitchcock's Quiche Lorraine, Al Capone's Favorite Minestrone Back from the Bar Trader Vic's Tonga Punch & Mai Tai Recipes Recipes Chefs Miss Most Chef Shaun Garcia's Crispy Fried Chicken Livers with Avery Island Ketchup Old Restaurant Favorites Shrimp Binyon, Binyon's Braised Ox Joints Jardiniere, DeMet's Cheese Puff Sandwich, Tam O'Shanter Inn's Mr. Mactavish Sandwich, Helen's Old Lantern Mushroom Barley Soup, Cantina Del Rio's Poblano Soup Tiki-Revival Recipes Lahala House Shellfish Polynesian, Don the Beachcomber's Hawaiian Chinese Spareribs Better Left Lost Salubrious Summer Salad Family Heirlooms Texas Lonnie's Lima Beans, Farmleigh Guinness Cake Department Store Recipes Hess Brothers' Strawberry Pie, Jordan Marsh Blueberry Muffins Recipes from Books to Buy Kentucky Bourbon Barrel Ale Beer Cheese, Chicago Style Italian Beef, Bourbon-Prune Bread Pudding Food Yarns Interview with Hal Binyon of Chicago's Binyon's

Alfred Hitchcock's Quiche Lorraine

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Makes 8 main-dish, or 20 appetizer-sized, servings
Ingredients for crust
  • 1 1/2 cups sifted cake flour
  • 1/2 tsp salt
  • 1/2 cup butter or margarine
  • 1/2 cup cold water
  • 1 Tbsp butter, softened
Ingredients for filling
  • 12 slices bacon
  • 1 cup Swiss cheese
  • 4 eggs
  • 2 cups cream
  • 1/2 tsp salt
  • pinch nutmeg
  • generous pinch sugar
  • pinch cayenne
  • plenty of freshly ground black pepper
Instructions
  1. Make crust: sift flour and salt together. With fingertips, work in butter until crumbly. Slowly add water, stirring with fork. Shape into a ball; roll in waxed paper; refrigerate about 1/2 hour, or until easy to roll out. Heat oven to 425 F. On floured board, roll-out dough into large circle, about 14-inches in diameter. Fit into 11 1/2 pie plate. Flute edge. With fork, prick bottom well. Refrigerate 30 minutes. Meanwhile, make filling.
  2. Fry bacon until crisp. (I always get best results baking bacon on sheet pan, draining fat as it collects.) Crumble into small pieces. Finely grate Swiss cheese. Set bacon and cheese aside.
  3. Break eggs into a bowl. Add cream, salt & sugar and spices. Beat just long enough to combine.
  4. Spread surface of pastry shell with 1 Tbsp softened butter. Sprinkle bacon and cheese over bottom of shell. Pour cream mixture over all and bake 15 minutes at 425F
  5. Reduce oven temperature to 300F and bake 20 minutes longer, or until silver knife inserted in center comes out clean. Serve hot, cut into wedges.

Macabre/suspense film master Alfred Hitchcock once said: “I'm not a heavy eater. I'm just heavy, and I eat.” He shared one of his favorite recipes--for Quiche Lorraine--in a 1958 booklet from Consolidated Book Publishers, Chicago. No murder weapons indicated—but the recipe does call for a silver knife.

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