Make your favorite dough for a one crust, 10 inch pie. If you have never made this vital choice, use this recipe, which is enough for two arts.

TART PASTRY:

2 c. pastry flour
1/2 c. butter
1 egg yolk
Salt
About 1/4 c. cold water

FILLING:

2 or 3 slices cooked, diced ham
2 onions, sliced
4 eggs
A grain or two cayenne
Light grain nutmeg
2 c. hot milk

1. Work lightly together pastry flour, butter, egg yolk, a pinch of salt and cold water.

2. Chill the dough 1 hour, or until it is needed.

3. Roll out half the dough to line the pie pan. Prick here and there with the point of a knife and crimp the edge with the tines of a fork. (Save the rest of pastry for another pie.)

4. Scatter diced ham on the crust.

5. Saute sliced onions in butter until they are soft, but not brown; spread over ham.

6. In a saucepan beat 4 eggs with a good pinch of salt, a grain or two of cayenne and a light grating of nutmeg.

7. Gradually add 2 cups of hot milk, beating continually with a wire whisk.

8. Continue to beat the mixture over a low fire until the custard begins to thicken.

9. Pour it into the tart shell and bake in a moderate oven 375 degrees F. for 30 minutes, or until custard is set and the top is golden. Serve hot, directly from the pan.