Quiche Lorraine

Work lightly together pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough 1 hr or until needed. 2 -3 sliced diced cooked ham 2 onions, sliced 4 eggs a grain or 2 of cayenne light grating nutmeg 2 C hot milk Roll out half of dough to line the pie pan. Prick here & there with the point of a knife and crimp the edge with the tines of a fork. (Save rest of pastry for another pie). Scatter diced ham on the crust. Saute sliced onions in butter until they are soft, but not brown. Spread on ham. In a saucepan beat 4 eggs with a good pinch of salt, a grain or two of cayenne, and a light grating of nutmeg. Gradually add 2 C of hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard beging to thicken. Pour it into the tart shell and bake in a 375 oven for 30 minutes, or until custard is set and the top is golden. Serve hot, directly from pan.