I Tried Alfred Hitchcock's Famous Quiche Lorraine and It's So Good It's Scary Angel AlbringNovember 1, 2025 at 10:07 PM 0 It's Halloween weekend, which in my house means one thing: a fullblown Hitchcock marathon! While others are carving pumpkins and watching slasher movies, I'm rewatching Psycho, Rear Window and The Birds, films that, no matter how many times I've seen them, still make me suspicious of both my neighbors and the local motel.Hitchcock has long been my favorite director.
- - I Tried Alfred Hitchcock's Famous Quiche Lorraine and It's So Good It's Scary
Angel AlbringNovember 1, 2025 at 10:07 PM
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It's Halloween weekend, which in my house means one thing: a full-blown Hitchcock marathon! While others are carving pumpkins and watching slasher movies, I'm rewatching Psycho, Rear Window and The Birds, films that, no matter how many times I've seen them, still make me suspicious of both my neighbors and the local motel.Hitchcock has long been my favorite director. I own every movie he ever made, and recently I even got to see Psycho on the big screen, which only deepened my appreciation for his genius.So, when I discovered that Alfred Hitchcock's favorite dish was quiche Lorraine, I knew I had to make it. What better way to celebrate the Master of Suspense than with his favorite comfort food? It's classic, rich and French, like something Grace Kelly might serve on the Riviera in To Catch a Thief, where, fittingly, quiche makes a cameo.Before diving into the dish, though, it's important to talk about the woman behind the man, Alma Reville, Hitchcock's wife. She wasn't just Mrs. Hitchcock—she was a brilliant screenwriter, film editor and the secret weapon behind many of his best films.Alma had an uncanny ability to spot story flaws and continuity errors. She co-wrote scripts and she's credited with helping shape Psycho into the masterpiece that it was.But she also helped shape dinner, and while this dish may be recognized as Alfred's favorite, it was Alma who perfected this quiche Lorraine recipe. Here's what happened when I made the iconic dish in my home kitchen.Related:How to Make the Best-Ever Quiche, According to Julia Child😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. 🍳🍔
Who Was Alfred Hitchcock?
For those who might not know (and if you don't, I'm both horrified and ready to recommend a dozen movies immediately), Alfred Hitchcock was the British director responsible for some of the most iconic suspense films in history. Psycho, Vertigo, Rear Window, The Birds and North by Northwest, among others, were his masterpieces and they helped shape the film industry. His meticulous storytelling, dark humor and obsession with control made him a cinematic legend.But Hitchcock also had a famously strange fear: ovaphobia, the fear of eggs. He has been quoted as calling eggs "disgusting things" and mentioning that they "revolt" him.The man who made The Birds (a movie filled with pecking, squawking, winged terror) was terrified of eggs. And yet, somehow, his favorite dish was quiche Lorraine.It's poetic, really. Hitchcock loved creating tension, and nothing says "culinary suspense" quite like a man who's afraid of eggs eating a dish made almost entirely of them.Related: This Sheet Pan Egg Recipe Is the Perfect Thing for Lazy Weekend Mornings
What Makes This Quiche Different?
Hitchcock liked quiche Lorraine so much, he submitted two different recipes for it, and you can find them in old cookbooks.The one I used was shared by Silver Screen Suppers, and it features bacon and Swiss cheese. Modern versions tend to add Gruyère, onions or extra vegetables, but this one keeps it simple and elegant.
The secret to its success is the ratio of eggs to cream. Too many eggs and it turns rubbery, too much cream and it collapses. Hitchcock's balance is perfect and created a silky, custard-like filling that was savory thanks to the bacon and a good blend of spices.
I followed the recipe to the letter (well, mostly, more on that in a minute), half-expecting it to be fussy or intimidating. After all, this is Hitchcock we're talking about—a man who storyboarded every frame of his films before filming began—but it was shockingly simple.
Related: How to Make Perfectly Crunchy Bacon in the Oven
My Experience Making Alfred Hitchcock's Famous Quiche
What makes this recipe great is how effortless it was. The crust is very basic, and you can make it yourself if you want. Women like Alma didn't really have the luxury of store-bought pie crusts, so they made it from scratch (bless them).
I tried making it myself, but it was a huge mess because I had to use gluten-free flour. I followed the instructions, but it just didn't work. I looked up a few gluten-free quiche recipes online, and almost all of them said to buy a store-bought pie crust, so if you need to eat gluten-free, just buy the crust (Hitchcock would never know).
Once I had the crust figured out, the filling took minutes to whisk up. I put some crispy crumbled bacon in the bottom of the pie shell and then whisked up the eggs, heavy cream, shredded cheese, cayenne, black pepper, salt and nutmeg. (Because my pie crust was smaller than the one in the recipe, I did cut down on the ingredients a bit.) I poured the egg mixture over the bacon and got the quiche into the oven.
It baked up perfectly golden without cracking or curdling in an hour. Yes, an hour. The recipe says it will take around 35-45 minutes, but mine took a little longer, and that's ok! It just added to the suspense.
Once it's baked, it needs to set, so don't cut into it for at least 10 minutes.
Related: We Tried 13 Store-Bought Pie Crusts and the Winner Is Ina Garten-Approved
Alfred Hitchcock's Quiche Lorraine Recipe Review: My Final Thoughts
Here's the kicker: No one in my house likes quiche. Not one (and I think it's because of the vegetables that tend to turn soggy in a quiche). So I went into this experiment expecting at least one dramatic exit from the dining table.
But there was nothing but applause for this dish and my anti-quiche household has officially been converted.
This quiche Lorraine is now going to be a part of my Halloween tradition. It's creamy, buttery and surprisingly comforting, making it a perfect dish for watching Janet Leigh take her fateful shower or Tippi Hedren run from the aerial assault.
Hitchcock once said, "Drama is life with the dull bits cut out."
If that's true, this quiche is a meal with the boring bits cut out. So if you're looking for a way to add a little cinematic flair (and a lot of butter) to your Halloween, channel your inner Hitchcock with this delicious recipe…just maybe don't talk about the eggs.
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This story was originally reported by Parade on Nov 1, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.
Source: "AOL Entertainment"
Source: Entertainment
Published: November 01, 2025 at 04:45PM on Source: EVENING MAG
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