The Ranger Cafe - Quiche Lorraine

The Ranger Cafe - Quiche Lorraine

CLEVELAND, OH (WOIO) - Quiche Lorraine from The Ranger Cafe @ West Shore



2 whole eggs

1/2 pints milk

1/4 cup heavy cream

1 1/2 slices thick cut bacon, large dice

2 oz Swiss cheese, shredded


1 lb 8oz cake flour

3/8 oz salt

1/2 lb 4oz butter (cubed)

4 fl oz water

2  eggs


{For the Filling}

Combine eggs, milk, and cream together, reserve.

***See notes for special instructions***

{For the Dough}

1.Place flour in bowl of an electric mixer.Add cubed butter and blend using dough hook attachment until paste forms (about 4 minutes).

2. Combine the water,salt and eggs.

3. Add the water/egg mixture gradually to flour mixture while mixing on low speed just until shaggy mass forms. Add just enough additional water to form a dough if necessary.

4. Put the dough on flour dusted half sheet tray, wrap tightly and refrigerate for 30 minutes minimum or overnight.


For Quiche Lorraine: Cut 6 pcs bacon into large dice, cook slowly until very crisp and drain on paper towel. Reserve drippings for another use. Coarsely shred 8 oz. of Swiss cheese, reserve. To line pan: lightly spray pan with nonstick vegetable oil, roll dough to 1/8 thickness and line pan making sure to completely line the pan with no bubbles/wrinkles. Lightly pierce the crust a few times to vent. Scrunch some parchment paper, then "un­scrunch" and line the dough, then place dried beans or pie weights on top of the paper. Bake for 20 minutes in a 350* oven, CAREFULLY remove the paper and beans,return ton oven for another 5­10 minutes, cool completely. To fill the pan: place 1/2 the cheese in the pan, then add the cooked bacon, then the remaining cheese. Add enough of the filling mixture to come JUST to the top of the shell. Place pan on a cookie sheet and put in a 325* oven for 20­30 minutes or until light golden brown and set.The mixture should feel firm and not jiggle when lightly shaken. Cool to room temperature. PLEASE NOTE: There may be extra dough and filling left over.Wrap carefully and store all excess ingredients for another use. Don not use egg mixture filling after 48 hours.