Alfred Hitchcock Recipes: 13 Christmas Brunch Dishes From the Director Who Feared Eggs but Loved Quiche

Alfred Hitchcock Recipes come with a plot twist. The director of Vertigo, Rear Window and The Birds famously disliked eggs and called them “disgusting things”, yet his favorite dish was quiche Lorraine, an egg custard pie perfected by his wife, the screenwriter and editor Alma Reville. He liked it so much he sent two different versions to celebrity cookbooks, as Parade recounts, and he once called Alma as fine a cook as ever performed miracles in a domestic kitchen. Born in London in 1899, he grew up on British classics too. So these Alfred Hitchcock recipes make a cozy Christmas brunch spread: Alma’s quiche, make-ahead bakes and the London favorites he knew best..

Alfred Hitchcock Recipes: Alma’s Quiche Lorraine

Here is the twist the Master of Suspense would have enjoyed. Alfred Hitchcock famously disliked eggs and called them disgusting things, yet his favorite dish was quiche Lorraine, perfected by his wife, the screenwriter and editor Alma Reville. He liked it so much that he sent two different versions to celebrity cookbooks. Among all Alfred Hitchcock recipes, this is the one to make first. Bacon, Swiss cheese and a silky custard bake in a buttery crust. Tip: blind bake the crust so it stays crisp. For more brunch bakes, see these make-ahead quiche recipes..

You will need: 1 unbaked 9-inch pie crust, 6 slices bacon cooked and crumbled, 1 1/2 cups shredded Swiss or Gruyere cheese, 4 eggs, 1 1/2 cups heavy cream, 1/2 tsp salt, 1/4 tsp white pepper, pinch of nutmeg

How to make it: 1. Heat the oven to 400°F, line the crust with foil and beans and bake 15 minutes, then remove the foil and bake 5 minutes more. 2. Lower the oven to 350°F. 3. Scatter bacon and cheese in the crust. 4. Whisk eggs, cream, salt, pepper and nutmeg and pour over. 5. Bake 35 to 40 minutes until just set in the center, then rest 15 minutes before slicing.

Alfred Hitchcock Recipes: London Sausage Rolls

Hitchcock was born in London in 1899, and sausage rolls are the flaky, savory snack every Londoner grows up with. Seasoned pork wrapped in puff pastry and baked golden is irresistible on a holiday brunch table. These are the Alfred Hitchcock recipes to make ahead and bake straight from the freezer. Tip: chill the filled rolls 20 minutes before baking for cleaner slices and taller, flakier layers. Cook until the filling reaches 160°F. For more party bites, see these sausage balls. Mustard or ketchup?

You will need: 1 lb ground pork or sausage meat, 1 small onion grated, 1/2 cup fresh breadcrumbs, 1 tsp dried sage, 1/2 tsp salt, 1/4 tsp pepper, 2 sheets puff pastry thawed, 1 egg beaten, sesame seeds

How to make it: 1. Mix pork, onion, breadcrumbs, sage, salt and pepper. 2. Cut each pastry sheet in half lengthwise and lay a log of filling down the center. 3. Brush the edge with egg, fold over and press to seal. 4. Chill 20 minutes, cut into 2-inch pieces and brush with egg and sesame. 5. Bake at 400°F for 22 to 25 minutes until golden and 160°F inside.

Alfred Hitchcock Recipes: Make-Ahead Breakfast Strata

A breakfast strata is the holiday host’s best friend: bread, sausage, cheese and a savory custard layered the night before, then baked while everyone opens gifts. It puffs up golden and cuts into neat squares, which makes it the easiest of these Alfred Hitchcock recipes for a crowd. Tip: use sturdy day-old bread so the layers hold their shape after soaking overnight. For more morning ideas, see these Christmas breakfast casseroles. Who gets the crispy corner?

You will need: 8 cups day-old bread cubes, 1 lb breakfast sausage cooked and crumbled, 2 cups shredded sharp cheddar, 8 eggs, 2 1/2 cups full-fat milk, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp pepper, 3 green onions sliced

How to make it: 1. Butter a 9×13 dish and layer half the bread, sausage and cheese, then repeat. 2. Whisk eggs, milk, mustard, salt and pepper and pour over. 3. Cover and refrigerate overnight. 4. Rest 30 minutes, then bake uncovered at 350°F for 50 to 55 minutes until puffed and 160°F in the center. 5. Top with green onions and serve.

Scones With Jam and Cream

Warm British scones split open with jam and thick cream are the sweetest part of any English brunch or afternoon tea. They are a London tea table classic for Alfred Hitchcock recipes fans, tender, lightly sweet and rising tall when made with cold butter and a gentle hand. Tip: do not twist the cutter when you stamp them out, or they will rise lopsided. For more British bakes, see these Mary Berry Christmas bakes. Jam first or cream first?

You will need: 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp cold butter cubed, 2/3 cup cold milk, 1 egg, strawberry jam and clotted or whipped cream for serving

How to make it: 1. Heat the oven to 425°F. 2. Mix flour, sugar, baking powder and salt and rub in the butter until crumbly. 3. Whisk milk and egg, save a spoon for brushing and stir the rest in to a soft dough. 4. Pat 1 inch thick and cut 2 1/2-inch rounds without twisting. 5. Brush with egg and bake 12 to 15 minutes, then serve warm with jam and cream.

Smoked Salmon and Dill Quiche

If Alma’s quiche was good enough to win over a man who disliked eggs, a second version with smoked salmon and fresh dill seems only fair. It is elegant, a little British and just right for a holiday brunch table. Among these Alfred Hitchcock recipes, it is the one that feels the most special for company. Tip: add the salmon after the custard so it stays tender and pink instead of turning firm. For flaky sides, try these holiday brunch croissant recipes. Lemon on the side?

You will need: 1 unbaked 9-inch pie crust blind baked, 4 oz smoked salmon in pieces, 1 cup shredded Gruyere, 2 tbsp chopped fresh dill, 2 green onions sliced, 4 eggs, 1 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper, zest of 1 lemon

How to make it: 1. Heat the oven to 350°F. 2. Scatter cheese, dill and green onions in the baked crust. 3. Whisk eggs, half-and-half, salt, pepper and lemon zest and pour in. 4. Lay the salmon pieces on top so they sink slightly. 5. Bake 35 to 40 minutes until just set and rest 15 minutes.

Yorkshire Puddings

Yorkshire puddings are the puffy, golden British batter cups that rise tall in the oven, crisp outside and soft inside. The secret to this British side in our Alfred Hitchcock recipes is hot fat and a hot oven. Tip: rest the batter at least 30 minutes, and never open the oven door during the first 20 minutes of baking or they will fall. For a roast to go with them, see these prime rib recipes. How tall will yours rise?

You will need: 1 cup flour, 1/2 tsp salt, 4 eggs, 1 cup full-fat milk, 1/4 cup beef drippings or oil

How to make it: 1. Whisk flour and salt, then whisk in eggs and milk until smooth and rest 30 minutes. 2. Heat the oven to 450°F. 3. Add 1 tsp drippings to each cup of a 12-cup muffin pan and heat in the oven 10 minutes until smoking hot. 4. Quickly pour batter into the cups halfway. 5. Bake 20 to 25 minutes without opening the door until tall and golden.

Alfred Hitchcock Recipes: Sticky Toffee Pudding

Sticky toffee pudding is the British dessert everyone falls for: a soft date sponge drowned in warm toffee sauce. It is rich, cozy and perfect after a holiday roast or as a decadent brunch treat. Tip: soak the chopped dates in boiling water with baking soda so they melt into the batter and make the cake extra moist. For more versions, see these sticky toffee pudding ideas. Cream or ice cream?

You will need: 1 cup chopped pitted dates, 1 cup boiling water, 1 tsp baking soda, 1/4 cup butter softened, 3/4 cup brown sugar, 2 eggs, 1 1/4 cups flour, 1 tsp baking powder, 1 tsp vanilla. Sauce: 1/2 cup butter, 1 cup brown sugar, 3/4 cup heavy cream, pinch of salt

How to make it: 1. Soak dates in boiling water with baking soda 10 minutes. 2. Heat the oven to 350°F and butter an 8×8 pan. 3. Cream butter and sugar, beat in eggs, then fold in flour, baking powder, vanilla and the dates with liquid. 4. Bake 30 to 35 minutes. 5. Simmer the sauce ingredients 3 minutes, pour half over the warm cake and serve with the rest.

Full English Breakfast

A full English breakfast, with sausages, bacon, eggs, tomatoes, mushrooms and beans, is the classic British morning plate the London-born director grew up around. Cooking it all on one sheet pan makes it easy to feed a crowd on Christmas morning, and it is the least work for the most smiles. Tip: start the sausages first, since they take longest, then add everything else in stages and fry the eggs at the end. Want to know why the beans surprise Americans? Read our American and British food mix-ups. Beans on the plate or on the side?

You will need: 8 breakfast sausages, 8 slices thick bacon, 8 oz mushrooms halved, 4 tomatoes halved, 2 tbsp oil, salt and pepper, 1 can (15 oz) baked beans warmed, 6 eggs, toast for serving

How to make it: 1. Heat the oven to 400°F and roast sausages on a large sheet pan 10 minutes. 2. Add bacon, mushrooms and tomatoes tossed in oil and season. 3. Roast 15 to 20 minutes until the bacon is crisp and the sausages reach 160°F. 4. Fry the eggs in a pan while the tray finishes. 5. Serve with warm beans and toast.

Spinach and Gruyere Puff Pastry Tart

A flaky puff pastry tart topped with garlicky spinach and nutty Gruyere looks like a bakery treat but takes about 30 minutes. It is a beautiful savory option for a holiday brunch board, and it is easy to cut into small squares for a crowd. Tip: squeeze the spinach very dry so the pastry stays crisp, and score a border so the edges puff high. For more savory bakes, see these Christmas pinwheels. Squares or long strips?

You will need: 1 sheet puff pastry thawed, 1 egg beaten, 10 oz frozen spinach thawed and squeezed dry, 1 tbsp butter, 2 cloves garlic, 4 oz cream cheese softened, 1 1/2 cups shredded Gruyere, zest of 1/2 lemon, salt and pepper

How to make it: 1. Heat the oven to 400°F and lay the pastry on a lined sheet. 2. Score a 1/2-inch border, prick the center with a fork and brush the edges with egg. 3. Cook garlic in butter, add spinach and cream cheese and season. 4. Spread inside the border and top with Gruyere and zest. 5. Bake 20 to 25 minutes until puffed and golden.

Christmas Mince Pies

No British Christmas is complete without a plate of little mince pies, and they are a sweet ending to a holiday brunch for Hitchcock fans. Our fruit mince is all apples, raisins, currants, orange and warm spice, with no meat. Bake a tray as part of your Alfred Hitchcock recipes spread and they will vanish fast. Tip: make the filling a day ahead so the flavors deepen. For more tiny pies, see these mini pies for a pie bar.

You will need: 2 cups chopped apples, 3/4 cup raisins, 1/2 cup currants, 1/2 cup brown sugar, 1/4 cup apple juice, 2 tbsp butter, zest and juice of 1 orange, 1 tsp mixed spice, 2 rounds pie pastry, 1 egg beaten, powdered sugar

How to make it: 1. Simmer apples, fruit, sugar, juice, butter, zest and spice 20 minutes until thick, then cool. 2. Heat the oven to 400°F and cut pastry into 3-inch rounds and small stars. 3. Press rounds into a mini muffin pan. 4. Fill with mince and top with stars. 5. Brush with egg, bake 15 to 18 minutes and dust with powdered sugar.

Alfred Hitchcock Recipes: Eggs Benedict Brunch Bake

Eggs Benedict is the brunch favorite most people only order out, but this make-ahead bake brings it home for a crowd. Toasted English muffins, Canadian bacon and a savory custard bake together, then get a quick blender hollandaise on top. Hitchcock might have frowned at the eggs, but your guests will not. Tip: cook the hollandaise gently and stir until it reaches 160°F so it is safe and silky. For more brunch ideas, see these Ina Garten Christmas brunch. Extra sauce?

You will need: 6 English muffins split and cubed, 8 oz Canadian bacon diced, 8 eggs, 2 cups full-fat milk, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, chives. Hollandaise: 3 egg yolks, 1 tbsp lemon juice, 1/2 cup melted butter, pinch of salt

How to make it: 1. Layer muffins and Canadian bacon in a buttered 9×13 dish. 2. Whisk eggs, milk, salt and pepper, pour over, cover and chill overnight. 3. Bake at 375°F for 40 to 45 minutes until set and 160°F in the center. 4. For the sauce, whisk yolks and lemon in a bowl over simmering water, slowly whisk in butter and cook until it reaches 160°F. 5. Pour over the bake and top with paprika and chives.

Homemade Crumpets With Butter

Crumpets are the spongy British griddle breads full of tiny tunnels that soak up melted butter, and they are a cozy part of London breakfasts. Tip: keep the heat low and be patient, because the tops need time to set and form those little bubbles before you flip. For more breakfast breads, see these Downton Abbey Christmas recipes. Butter and honey?

You will need: 1 1/2 cups flour, 1 tsp sugar, 1 1/2 tsp instant yeast, 1 cup warm milk, 1/2 cup warm water, 1/2 tsp salt, 1/2 tsp baking soda, butter for the griddle and serving

How to make it: 1. Whisk flour, sugar, yeast, milk and water into a smooth batter and rest 1 hour until bubbly. 2. Stir in salt and baking soda dissolved in 1 tbsp water. 3. Butter 3-inch rings and a griddle over low heat. 4. Fill rings halfway and cook 8 to 10 minutes until the tops are set and full of bubbles. 5. Remove the rings, flip 1 minute to brown and serve hot with butter.

Alfred Hitchcock Recipes: Classic Cheese Souffle

A cheese souffle rising high and golden from the oven is one of the most dramatic dishes in home cooking, and suspense is part of the fun. Will it rise? It will, if you follow a few simple rules. It is the perfect showpiece for a small, elegant brunch built from Alfred Hitchcock recipes. Tip: fold the whipped egg whites in gently, and serve the souffle the moment it comes out, before it starts to settle. For more cheesy ideas, see these baked brie recipes. Ready for the big reveal?

You will need: 3 tbsp butter plus more for the dish, 2 tbsp grated parmesan, 3 tbsp flour, 1 cup full-fat milk, 1/2 tsp salt, pinch of nutmeg, pinch of cayenne, 4 egg yolks, 1 cup shredded Gruyere, 5 egg whites, 1/4 tsp cream of tartar

How to make it: 1. Heat the oven to 400°F, butter a 6-cup souffle dish and coat with parmesan. 2. Melt butter, whisk in flour, then milk, and cook until thick, then season and whisk in the yolks and Gruyere. 3. Whip whites with cream of tartar to stiff peaks. 4. Fold a third into the base, then gently fold in the rest. 5. Pour into the dish, lower the oven to 375°F and bake 25 to 30 minutes until tall and golden, then serve at once.