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Our site's Best Quiche Lorraine

Our site's Best Quiche Lorraine

Makes one 9" quiche Servings

Buttery, bacon-y, and custardy, with a very tender, rich crust (thanks to the combination of butter and lard). Call it retro if you want—we say quiche is back. This is part of Our site's Best, a collection of our essential recipes.



  • 2 cups all-purpose flour, plus more for surface
  • 5 tablespoons chilled unsalted butter, cut into pieces
  • 3 tablespoons chilled lard or vegetable shortening

Filling and Assembly

  • 8 ounces thick-cut smoked bacon, cut into ½-inch pieces
  • 3 large shallots, thinly sliced
  • 3 tablespoons lard or unsalted butter
  • 8 large eggs, room temperature
  • ¼ teaspoon cayenne pepper
  • Pinch of freshly ground nutmeg
  • 2 ounces Gruyère, finely grated

Recipe Preparation


  • Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

  • Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

  • Place rack in lowest position of oven; preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

  • Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

  • Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months.

Filling and Assembly

  • Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside.

  • Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.

  • Place rack in middle of oven; preheat to 325°. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds.

  • Place pie plate on a rimmed baking sheet. Sprinkle cheese evenly over bottom of crust. Top with bacon mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.

  • Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature.

Reviews SectionI've made this quiche several times now, and it's a hit every time. If you're using a deep dish pie dish, you shouldn't have an issue with too much custard. Mine is just right every time. I use Carla's all-butter pie crust recipe, and since I struggle with slumping pie dough during the blind cake, I actually leave it in the oven with the foil and pie weights for the full time. I never take it out and remove the weights. When I do take the pie dough out, I do an egg wash and then bake it for 3 additional minutes to make sure the crust doesn't get soggy when the custard gets added. All this to say, the recipe works great for me everytime. And everyone who eats it says it's some of the best quiche they've ever had!AnonymousGrand Rapids, MI04/19/20This is delicious, about to make it a second time. My husband really like quiche, so I have tried several different recipes, and this one is by far my favorite!I absolutely loved this recipe!!!! Of course I followed every step perfectly, otherwise I would not have even dared to Review it. Because if I had changed ANYTHING, it would not have been YOUR RECIPE I was reviewing but my own. And that would just be STUPID!!!! It was super tasty and I wouldn't change a thing!!!! I am definitely putting this recipe into rotation for my family. Thank You, You guys are THE BEST!!!!!Desi RichertEast China, MI09/30/19Overall this was totally delicious, though I didn't quite follow the recipe. I knew about chilling pie crust, particularly for a quiche, so I anticipated that hour. Some of the other recipe delays wouldn't work with the time I I went ahead without the cooling steps. It was totally wonderful as I made it, and if it gets better with the various time-outs, great. So, be prepared to make this way inadvance or ignore a few steps and enjoy anyway. We ate it after one hour and it was perfect.This recipe is kind of bland, and the texture was pretty jiggly. The crust was good but kind of thick. I would not recommend this, but there is always a possibility that I made a mistake in its preparation!AnonymousSacramento05/29/19I slick a little Dijon on the bottom of my crust before pouring in the custard. For those who mention having too much filling - quiche is meant to be DEEP. Notice in the picture how the crust is folded over the edge and crimped upward from there, and the custard sits all the way up to what would be the top of the pie dish. I use a 3 inch ring and it's fine.AnonymousVancouver, BC, Canada04/18/19two teaspoons of salt is way too much for this recipe. It ruined my quiche. I should say quiches, because i was able to fill two shells with the recipe.AnonymousWashington DC suburbs02/11/19Can we talk about how amazing this tastes?! The bacon is rendered like a fantastic ham! I added leeks to my recipe because I was craving them. Everyone couldn't stop eating it! It was nice to just prep ahead and then warm it in the oven while unwrapping presents. I made mine with a pre-made GF pie crust from Whole Foods. I want to make this again!abigail.sheaffer5466St.Charles, IL 01/07/19I make this all the time and have never had a problem with too much custard for the recommended pan. It’s a full crust, and there may be a bit of spill over in transferring to the oven, but this recipe works for me every time.AnonymousHamilton, ON, Canaada12/31/18This was simply a triumph — easy, beautiful, delicious. As other mentioned below, the egg mixture was far too much for a quiche pan. However, I simply used the remaining egg mixture for breakfast the next day :)nataliedipaolo1548Elkridge, MD11/06/18Make two crust's and double the cheese, bacon , shallots & spices with the amount of eggs and cream given in the original recipe you can have two (2) quiche !jane baldrigeLake Tahoe09/15/18I figured there would be too much filling for the pie plate I had, so I used ramekins to make individual servings along with my filled gluten-free crust. There was enough liquid to fill the 9-in crust and 4 ramekins. I will halve the filling recipe next time.AnonymousCincinnati09/05/18The biggest waste of ingredients and time. You can’t figure out that 8 eggs and 3 1/2 cups of half and half can’t possibly fit in a 9 inch pie crust? I should send you my bill for takeout.This was awesome and delicious - just an FYI in my case I used heavy cream in lieu of half-and-half and it yielded enough custard for (2) 9" quiches.Anonymousnew york11/26/17

Spinach and Cheddar Quiche

Whenever family or friends spend the night at our house, and we need a delicious breakfast to serve our guests the next morning, this delicious Spinach and Cheddar Quiche is often on the menu!

This spinach and cheddar quiche is the perfect blend of eggs, light cream, spinach, sautéed onion and sharp cheddar cheese, and it’s so popular with our guests, it has become one of my ‘signature’ breakfast dishes over the years. Our guests have come to expect this quiche (and are disappointed if we don’t serve it) and our oldest daughter, Courtney, craves it when she hasn’t had this spinach and cheddar quiche in a while!

Usually served along with our popular salami and cheddar quiche, this recipe uses the same basic quiche custard base recipe from The Fannie Farmer Cookbook. We use frozen, chopped spinach that has been defrosted and well-drained. You must be sure to get all of the liquid out of the spinach before baking, otherwise the quiche will turn out too soggy. (Simply drain the spinach very well, then wrap it in several layers of paper towel and squeeze it – you’ll be surprised at how much more water will come out of the spinach!)

If you’re serving this spinach and cheddar quiche for guests in the morning like we do, much of the prep can be done the night before. Partially bake the crust and let it cool unfilled overnight. You can also defrost and drain the spinach, and sauté the onions in advance. Then mix the custard together in the morning, assemble, and bake. Your guests will love having this spinach and cheddar quiche served warm out of the oven for breakfast!

Ham and Spinach Quiche

This post may contain affiliate links which won’t change your price but will share some commission.

Ham and Spinach Quiche is a savory egg and cheese that can be served hot or cold, for breakfast, brunch, lunch or dinner.

I&rsquove been in love with quiche since the 70&rsquos (OK I just dated myself but I do it again for a cheesy delicious quiche). And since then it&rsquos become a staple in our house. I like simple ingredients in my quiches like this Ham and Spinach Quiche.The glory of quiche is that you can add anything you like. Some of our other favorite ingredients are:

  1. Bacon and Swiss cheese &ndash traditionally call Quiche Lorraine
  2. Onions and peppers
  3. Broccoli and cheese

You can even get super creative and try:

  1. Shallot, goat cheese and pancetta
  2. Spring vegetables &ndash asparagus with mushroom
  3. Sausage and potato

Pro Tip: Always use the best quality cheese when making a recipe that highlights cheese.

I thought I had the market covered when it comes to quiche&hellipbut boy was I wrong. My son recently got married in Hope Town Abaco Bahamas. On the island was a small coffee shop called Hope Town Coffe House that served the most amazing quiches. One of their quiches is Everything Quiche which was amazing on its own. But here&rsquos the best part &ndash they serve their quiches with pepper jelly. Yes! You read that right! Pepper Jelly. Curiously, I dipped my fork into the pepper jelly and then into the quiche &ndash wait for it&hellipmy eyes rolled back in my head. Quiche and Pepper Jelly combo where have you been all of my life? Thanks to this new experience, I will never serve my quiche without pepper jelly.

Because you know that I like to make and share recipes that are easy and quick, I use a little bit of cheating when it comes to making anything with a pie crust &ndash I use refrigerated pie crust. The other reason I use refrigerated pie crust is that my Mom used to make the most amazing and flaky pie crust from scratch and at that time, I wasn&rsquot very interested in learning how to bake, let alone how to make pie crust from scratch. While I do miss my Mom&rsquos flaky crust, I think mine little shortcut works just fine. By the way &ndash I did use my Mom&rsquos old pie tin for the quiche (inserts warm smile).

If you like this recipe, you&rsquoll also like:

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Wraps are a great way to get lots of goodies in one handful and those all important 5-a-day in you. Fill them up with lots of colourful goodness, and enjoy.

Alternatives: add in whichever vegetables appeal most.


2 cooked beetroot (not pickled), drained and chopped

2 whole roasted red peppers from a jar, drained and sliced

120g Gruyere cheese cut into batons

½ a small bunch coriander, chopped

4 large flour tortilla wraps

1. Mix all the ingredients together in a bowl, except the cheese and tortillas.

2. Divide the mix between the four tortillas, keeping to a 10cm circle in the middle. Top each with 30g of the cheese.

3. Fold in the edges of the tortillas, overlapping slightly so you have a parcel, and press down gently to set the shape.

In Nancy, Lorraine, macarons have been part of the local history since the time of the&hellip


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Is France Vegetarian-Friendly?

Yes. While there are plenty of traditional dishes that center around meat, there are also plenty—like ratatouille, soufflés, and galettes that are either vegetarian or can be easily served vegetarian.

Make sure to ask specific questions (there are stories out there about vegetarian salads being served with ham), but do expect to find vegetarian options on many menus.

Vegans will have a tougher time, as eggs and cheese are French staples.

Best Food in Paris

All the Cheese

Cheese in Paris is some of the best in the world. From chevre cheese served with breakfast, to brie and Roquefort, and don’t forget crottin de chavignol.

All cheese in France is worth trying. Because it’s like none other in the world.

Chevre cheese is often served with omelettes and salads for breakfast. Brie is excellent on top of a burger, or on its own with a baguette.

If you have an afternoon, pick up a baguette, a bit of brie and blue cheese, or crottin de chavignol if that is your taste, and head to the Eiffel Tower.

Lay out a blanket and enjoy the view while you take in some of the best food in Paris.

All cheese pairs well with wine. If you opt for blue cheese try a port wine. The mix of the two pairs nicely with a sunset in Paris.

Pro Tip: There are no grocery shops, boulangeries etc near the Eiffel Tower. Make sure to pick up picnic items before you head to spend the day at the Eiffel Tower.

Of course there are restaurants, but they will come with a high price tag.

Foie Gras

Foie gras is made from fatty duck or goose liver. It tastes salty, fatty, and delicious spread on bread or even as a topping on a burger.

This is perhaps the most decadent food in Paris, and you won’t regret the splurge.

Foie gras is prepared in different ways for different occasions. But the most popular way to eat foie gras in Paris is as a torchon.

It is a pure preparation where the foie gras is wrapped in a thin cheesecloth then poached in wine, stock, or water.

It’s an incredibly rich dish so try a small amount the first time.

Another popular form of foie gras is mousse. Mousse can be made with foie gras and wine or water. Some restaurants in Paris will also whip together black truffle with the foie gras to make a silky smooth, rich mousse.


Boulangeries is simply a bakery in Paris. But here, there are boulangeries to get bread and then there are patisseries to buy desserts and sweets.

Baguettes in Paris will last you for a full week if you don’t finish it in your first day. But the bread is so good most people eat one a day.

Baguettes are made from fresh wheat, flour, butter, and salt. The best baguettes are made fresh, which is common in Paris. No one wants a day old baguette.

If you haven’t seen the movie Ratatouille (which you must) we firmly believe in Collette’s ideal that the best way to tell if a baguette is fresh is not by the smell or the look – it is by the sound…

That soft crunch with a feeling of sturdiness – that sound is how you know you’re at the right place!

Baguettes are perfect to take to go. You can break baguettes with your hands and pair it with cheese, jam, or nothing.

Baguettes in Paris are so fantastic you don’t need to put butter or cheese on them. But it does help! Again, don’t miss the opportunity to eat more French cheese!

Pair your baguette with your drink of choice. Baguettes pair well with any drink. Our favorite is 1664 Kroenenburg.


There are two places in the world where you must have duck: Beijing and Paris. Duck is a French delicacy that is copied around the world by many famous chefs.

The duck in Paris is moist, flavorful, and always the perfect portion. You will never leave unsatisfied.

Duck is best served with light potatoes, fries, or green beans. Almost every restaurant in Paris serves their duck with a special homemade sauce.

Salty, sweet, and savory, the Parisian duck sauce makes duck in Paris some of the best you will ever have!

But if you get the opportunity, you must have duck confit. This is one of the oldest ways to cook duck, as is a very traditional French dish.

It’s centuries old, where duck was salt cured and then cooked in its own fat.

While today we don’t need this method to preserve duck, you can still find this luxurious food in Paris because it’s so decadent.

Steak Frites

A simple dish of steak and fries, what makes this dish so special in French is the local beef.

More and more restaurants in Paris are serving beef from other European countries so be sure to ask if it’s French beef.

Steak frites varies all over Paris. Sometimes the steak is served whole, other times it’s sliced for you.

There are varying cuts of meat chosen, the bavette is popular and skirt or flank steak is the most economical.

But you can also find the côte de bœuf, which is served on the bone and is very thick – this is usually for two people or one very hungry person.

Whatever you do, don’t order your steak well-done. The French often eat it rare, or at most medium-rare.

Croque Madame or Croque Monsieur

Croques are sandwiches served at breakfast. While these French foods have similar names, the recipe varies slighly.

Not for the faint of heart – both croques are rich sandwiches that are toasted and filled with ham and cheese, then covered in more cheese.

The difference between a Croque Madame and Croque Monsieur is the Madame is topped with a fried egg while the Monsieur is not.

You may see croques on the dinner menu at some restaurants, although they are typically served at breakfast or lunch.


Don’t knock it until you try it! Yes, escargot are snails. But escargot is a delicacy in France and served at almost every restaurant.

Before ordering escargot at a restaurant, look around to see if the locals are ordering it.

While escargot is served at nearly every brasserie, that does not mean you should order it. The locals only order escargot from the best places so you know it will be good. Our favorite place for escargot is Brasserie Lipp.

Snails are often cooked in a garlic butter with fresh herbs. They are served steaming hot with baguette pieces.

The best part about escargot is dipping your baguette in the butter and garlic filled circles. It soaks the butter garlic sauce after all the snails are gone.

Pair your escargot with deep flavored red wine. The more dark fruit and tobacco flavor the better.

Beef Bourguignon

A rich beef stew braised in french red wine and beef stock. Beef bourguignon stew is made with beef, mushrooms, carrots, onions, garlic, pearl onions, bacon, and sometimes potatoes.

It is the ultimate comforting French stew.

Beef bourguignon is served with fresh baguette slices to dip in your stew. We recommend pairing the stew with red wine from Burgundy.

Onion Soup

Otherwise known around the world as French onion soup, this traditional french dish is the perfect appetizer to any dinner.

Also, it’s amazing and sufficient enough for a hearty lunch.

The soup has a beef broth base, and is filled with caramelized onions. The soup itself is warm, filling, and sweet tasting with the delightful slight crunch of onions.

And to top it all off, its covered in cheese!

The amount of cheese on top depends on where you go. Some places have just the right amount, while others have none! Croutons also may or may not be served.

Coq au Vin

Coq au vin translates to chicken (technically rooster) cooked in wine. A typical dish from Burgundy with mushrooms, garlic, and lardons, it’s popular all over France.

Like many of the classic French foods, coq au vin was a peasant dish. They said Julia Child’s made the dish famous when she cooked it on her television show.

But that was only to Americans as the French had been eating it all along.

Today it is considered one of the best to eat in Paris. Everyone from brasseries to fine dining restaurants will have their spin on poultry in a wine sauce.

Coq au vin is best served with red wine from Burgundy, that’s the traditional recipe.


Yes, cheeseburgers. Believe it or not, but Paris has the best cheeseburgers in the world. But why wouldn’t it as it’s home to the best cheese in the world.

Paris burgers are very different from American burgers. They are small, fresh, and usually handmade – if you go to the right place. Parisians do not put up with frozen patties.

When enjoying a cheeseburger in Paris you never use your hands. The burgers are so juicy and covered by the freshest possible vegetables and locally made cheeses that you have to use a fork and knife.

Pair your Parisienne burger with homemade fries to make a full meal. Pair it with a glass of rose for lunch, or a pinot noir with dinner.

Bone Marrow

Yes it is the actually marrow from beef bones. It’s a buttery, gelatinous substance that is rich in flavor, often covered in a herb salad, and topped with crunchy sea salt.

It is perfect to spread on fresh baguette.

Although bone marrow is a delicacy enjoyed around the world, it is best in Paris. The French have the unique ability to turn any buttery flavor into something wonderful.

It is a very rich dish, so it is difficult for one person to have on their own. It pairs perfectly with an afternoon glass of Champagne.


Fluffy, farm-fresh eggs cooked with excellent vegetables and cheese. Quiche in Paris comes in all shapes and sizes.

The most famous is Quiche Lorraine, with egg, bacon and cheese.

In patisseries, and sometimes boulangeries, you can pick up a personal quiche to go.

They will heat it up for you. Or you can order a piece of quiche at most restaurants before dinner. At sit-down restaurants your quiche will have a side salad with a tangy vinaigrette dressing.

Quiche can be vegetarian and made of vegetables and cheeses.


Croquettes are found all over the world, you can even find croquetas in Cuba.

They are bite-sized fried balls of bread crumbs with gooey cheese, fresh vegetables, or local meats paired with sauces.

What’s in the croquette depends on where you go. Most restaurants offer traditional croquettes with ham and a vegetarian option.

This snack is a perfect food in Paris to have with a glass of wine, sitting on a patio to people watch.


There is a reason you’ve heard of Champagne: from The Great Gatsby to Hollywood and all the fancy parties.

It is bubbly, slightly sweet, refreshing, and makes you just the right amount of giggly.

Champagne is made in the Champagne region in France. It’s a sparkling wine that can only be called “champagne” if it’s from this region.

It is considered the best sparkling wine in the world because it is made by a stringent traditional method that other sparkling wines Prosecco in Italy and Cava in Spain do not follow.

Having champagne in Paris is an experience that you should not miss.


If you leave Paris without having frites, you’ve done something wrong. Frites, or french fries, are made from the freshest of potatoes in France.

Frites in Paris are thing, crispy, and lightly fried and a great addition to any meal. They pair well with all the french classics, especially onion soup, duck, and steak.

Steak frites is a favorite dish from Paris that is served around the globe.

The best part about this food in Paris is they go with every popular drink in Paris: red wine, rose, white wine, 1664, or gin.

Baguette Sandwiches

Let’s face it, eating in Paris can be very expensive. If you’re on a budget eating at grand cafes and restaurants in Paris isn’t an option.

But the beautiful thing about food in Paris is that it is delicious at every budget.

Baguette sandwiches make for the perfect lunch or afternoon snack. Boulangeries and sandwich shops alike offer baguette sandwiches that may look mediocre but are filled with high quality ingredients and are delicious.

Even plain baguettes with fresh cheese are very good. It might sound dry but fresh cheese from France paired with a freshly made baguette is not.

The ultra local sandwich in Paris is called Le Parisien, or jambon beurre. It really shows that the most simple ingredients make an excellent sandwich.

It’s simply high quality ham and butter on a baguette. If you want to eat like a local, this is the sandwich to eat in Paris.

Baguette sandwiches in Paris are a must. But whatever you do, don’t eat and walk. Parisians respect food and so they take the time to sit down and eat – even if it’s a snack.

Getting Kids to Eat Their Vegetables

There are a few tricks that we use to get our kid to eat his veggies or at least give a new veggie a real try before telling me he hates it.

First of all, we talk about "grow food" often, especially when we dish up vegetables. My kid, like many kids, wants to be big. He wants to grow tall and strong. Calling healthy veggies "grow food" helps him connect eating well with a goal that he feels strongly about.

We also don't let him have dessert if he hasn't eaten the "grow food" on his plate. That doesn't mean he has to clean his plate, but the veggies we served him had better be in his belly if he's going to have ice cream.

The second technique we use is the "try bite" when we introduce a new vegetable to his plate.

Kids are people, and not all people are like all food. But they can give it an actual try. A try bite is a real, human-sized bite or two of whatever food he's resisting. I say human-sized, because if we don't specify the size, he takes a microscopic nibble, then says he doesn't like it.

The last important thing is that just because he doesn't like a certain vegetable today doesn't mean he won't like it in a month or six months or a year.

At two, getting my child to eat broccoli was a true battle. At six, he requests broccoli as the veggie when I ask what he wants for supper. Hopefully the same thing will be true of asparagus after a few more tries.

You can also mix up your preparation. If they don't like steamed broccoli, try it sauteed in olive oil with a little garlic and soy sauce. Maybe kale salad isn't a hit, but kale chips go over like gangbusters.

A good sauce can also make a difference! Try broccoli with cheese sauce, for example. Y'all, I even let my kid dip his veggies in ketchup, if it gets him to eat them.

When you're introducing a new food or reintroducing something to see if their tastes have changed, just make sure it's not the only veggie option. That way, if they reject it, there's still a veg on the table that they'll eat. Even if it's carrot sticks or sliced avocado.

Barn Raising Breakfast

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Our hearty Amish Barn-Raising Breakfast recipe is guaranteed to give you lots of energy to start the day. This homey, country-style breakfast bake might traditionally be made in a coal or wood burning stove, but it'll bake up just fine in our own ovens, easily.

What You'll Need

  • 1 pound ground breakfast sausage
  • 1 / 2 cup diced onion
  • 1 (8-ounce) package crescent roll dough
  • 1 (10-ounce) package refrigerated shredded potatoes, browned
  • 1 1 / 2 cups shredded sharp Cheddar cheese, divided
  • 1 / 4 cup diced red bell pepper
  • 6 eggs
  • 1 / 4 cup milk
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large skillet over medium-high heat, cook sausage and onion until browned.
  3. Unroll dough and lay flat across bottom of baking dish. Evenly spoon sausage mixture over dough. Top with browned potatoes, 1 cup cheese, and red pepper.
  4. In a medium bowl, whisk together eggs, milk, salt, and black pepper pour over red bell pepper. Sprinkle with remaining cheese.
  5. Bake 30 to 35 minutes, or until browned and eggs are set. Let cool 5 minutes then serve.


Our Test Kitchen is big on Amish-inspired recipes for their wholesome heartiness. Why not try our Hootenanny Pancake for another tasty breakfast option!

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Ratings & Comments

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Have To Make That For breakfast Today .

This is delicious! I made half the recipe as there are only two of us, but plenty leftovers for a couple more breakfasts. I used Jimmy Dean Maple sausage and shredded my own spud and fried.

I would suggest draining off the grease after browning the sausage and onions.

Give us a break re Nutritional facts. Go elsewhere if you can't sub low or no fat for ingredients.

Has any one tried "Simply Potatoes" hash browns?

That was the only refrigerated hash browns I could find. I am going to make the recipe tomorrow.

Being a native TEXICAN, I say TEXICANIZE this 1. Add the follow Rotel w/eggs, add cooked Italian sausage(diced ham, shred pork, leftover brisket), onion soup mix, japs and any else including the kitchen sink. In Texas we use tortillas, Grands biscuits rolled out,

As a native Texan, please spell Texan correctly. But I love your idea!

Maybe this person is a Texas Mexican, in which case Texican would be correct, or maybe your just too Texan.

When Texas was first settled by Americans, the settlers were called Texicans. You need to brush up on your Texas history rubybrown.

This recipe was delicious. The only problem I found was that if you don't cook the hashbrowns completely (to the point of almost being burned), the casserole can be watery, which will make the dough on the bottom soggy. Other than this, this was a great recipe. My family loved it on Christmas morning.

i usually pre-bake the crust on dishes such as this, you will end up with a nice crisp crust. i also pre-bake homemade pizza crust to get that nice 'crisp' crust!

I'd like to have the nutritional info included with the recipies!

bnrudy's comment is rather rude.

bnrudy's comment is not rude. This site has never given nutritional information. It is not a low-fat site. If that is want they want, go to a site that gives that information, or adjust the recipe to your liking!

I too would like to have the nutritional infor included with recipes - not because I want lo cal/lo fat. I am diabetic and it is helpful when planning my meals.

Thank you ctoney88 5567182: there are lots of recipes web sites that have nutritional information. This site is down to earth with good home down recipe.

cathysthecook 2534583: The recipes that the site's moderators have decided were diabetic friendly seem to have nutritional information included with them. There is a tab at the top of the page. (I'm sorry if I am pointing out something that you already know - I'm new here, so I don't know how long that tab has been there.) It would be very helpful if they included nutritional information with all of their recipes. After all, a diet is just balancing what you eat, even a diabetic can eat anything they want, if they know what they are eating and pay attention to portion sizes. So it's not right to designate "diabetic" recipes and "non diabetic" recipes.

jamesfrompasco 9200865make a shopping list of all ingredients. Go shopping and check the nutritional info for each. If you object to the nutritional values, do not make the recipecan it be simpler than this? P.S. I have observed the same question for three different recipes that I have viewed. GET A LIFE!! I am turnerbrown.

Tried this for Christmas morning. It was terrific!

would like nutrition facts too

I'd like to have the nutritional info included with the recipes

Wow very good. always knows what to cook.

I love breakfast bakes. Since some people think this needs onion and color, try using Obrian Hash-brown Potatoes. They have the peppers and onion in them. Saves adding the peppers separately. and gives more flavor!

Mr.Food, My Frau and I went to the Whiting ,In. Pierogi Fest last weekend and I got in the doghouse for not waiting in a long line in the hot sun for on of their lucious looking potato pancakes.Thanks to your no nonsense great recipe for the same, I'm now out of it. you have the best down home recipes on the net. thank You Sir! Bill

More onions, no peppers. Red onions for color.

Yes,but I add chopped green chilies (no bell family)

This sounds almost like a Breakfast Pizza! I bet this will be great!

this would be a good recipe to use when camping, the entire breakfast in one dish, will try it next weekend. thank you

This might sound like a stupid question,but how do you cook this without a stove.If you a campfire wont you burn it?

lots of people camp in RVs!

This is for momgoose51. RV not necessarily needed. Reflector oven can be used with a campfire or a simple cardboard oven works great.

I wonder how you could cook something, over a camp fire, or, with charcoal. imagine something made out of iron, with a lid. rhymes with Dutch Oven.

I have got to try this one!

it only makes 6 wow i thought it would make more than that

Just double the recipe if you desire more.

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