Alfred Hitchcock’s Quiche Lorraine

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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.

Makes 8 main-dish, or 20 appetizer-sized, servings

Crust Ingredients

  • 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

Filling Ingredients

  • 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


  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.

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