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Thursday
Mar012012

Hitchcock's blondes and his secret recipe

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Who knew? Alfred Hitchcock, the rotund and mysterious director of cult thrillers like Psycho, Diam M for Murder and Vertigo was also a keen and impressive gourmand.

Whilst he adored nothing more than good old classic Brit cuisine like pies and Dover Sole, according to the new and fabulous book The Dead Celebrity Cookbook, he was also master of the Quiche Lorraine. 

Certainly not the healthiest of men, like film, food was his passion. As he once said “I’m not a heavy eater,” Hitchcock once said. “I’m just heavy and I eat.” Touché and bon appétit!

Alfred Hitchcock’s Quiche Lorraine

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

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.

The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen by Frank Decaro is out now.

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