S. L. Watson - Omelets, Quiches & Egg Casseroles: Main Dish Recipes For Breakfast, Brunch, Lunch & Dinner!

Copyright 2015 S. L. Watson

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Cover design S. L. Watson 2015. Picture courtesy of Canva.

The author has made every effort to ensure the information provided in this book is correct. Failure to follow directions could result in a failed recipe. The author does not assume and hereby disclaim any liability to any party for any loss, damage, illness or disruption caused by errors and omissions, whether such errors and omissions result from negligence, accident or any other cause.

The author has made every effort to provide accurate information in the creation of this book. The author accepts no responsibility and gives no warranty for any damages or loss of any kind that might be incurred by the reader or user due to actions resulting from the use of the information in this book.

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Breakfast for dinner? How many times have you eaten breakfast for dinner? When the family is starving and you need to fix a hearty quick meal, eggs are just the ticket for quick meals. Even late at night or in the wee hours of the morning, we all crave hearty egg dishes.

Eggs are comfort food and most everyone loves them. Egg casseroles, quiches and omelets are not just for breakfast. I've included a wide variety of recipes for breakfast, brunch, lunch or dinner. With over 90 recipes, you can whip up a main dish meal in no time using eggs, various meats and vegetables.

Quiche is easy to prepare and with frozen or store bought pie crust, you can have a quiche in the oven in no time. I've included my 2 favorite crust recipes for quiche.

If you are on a low carb diet, most quiches can be baked without the crust. Spray the pan well with non stick cooking spray and add the filling. Voila! You have a lower carb quiche!

You can use puff pastry for a quiche crust if desired. You can also use store bought puff pastry if desired.

Puff pastry is not hard to make but it does take time. Puff pastry sounds more difficult to make than it really is. Keep puff pastry on hand in the freezer for a quick meal.

Ingredients

1 cup unsalted butter, chilled

1 3/4 cups all purpose flour

1/2 cup ice water

Directions

Lay two sheets of waxed paper on your work surface. Cut two tablespoons butter and set aside. Keep the butter cold in the refrigerator.

Lay two sheets of waxed paper on your work surface. Place the remaining butter in a bowl. Using the back of a spoon, mash the butter until the butter is pliable. Place the butter between the sheets of waxed paper. Roll the butter out to an 8 x 6 rectangle that is about 1/4" thick. Place the waxed paper sheets on a baking pan. Chill for 1 hour.

Place the flour and 2 tablespoons butter in a mixing bowl. Using a pastry blender, cut the butter into the flour until you have coarse crumbs. Slowly add the ice water and mix only until the dough leaves the side of the bowl. Shape the dough into a ball.

Lightly flour your work surface. Place the dough on your work surface. Knead the dough for 5 minutes or until the dough is smooth and elastic. Cover the dough and let it rest for 10 minutes.

When the dough has rested, roll the dough to a 15 x 9 rectangle about 1/4" thick. Take the waxed paper sheets with the butter out of the refrigerator. Remove the top sheet of waxed paper. Invert the butter on half of the rectangle. Remove the final sheet of waxed paper. Fold the remaining half of dough over the butter. Seal the edges by pressing the edges with your hand. Wrap the dough in waxed paper and chill for 1 hour.

Lightly flour your work surface. Roll the dough out to a 15 x 9 rectangle about 1/4" thick. Make sure the dough is an even thickness. Brush off any excess flour. Fold the dough into thirds. Turn the dough halfway and fold into thirds two more times. You should now have 9 layers of dough.

Seal the edges together with your hand. Wrap the dough in waxed paper and chill for 2 hours. Lightly flour your work surface again. Roll the dough out to a 15 x 9 rectangle about 1/4" thick. Make sure the dough is an even thickness. Brush off any excess flour. Fold the dough into thirds. Turn the dough halfway and fold into thirds two more times. You should now have 9 layers of dough. Wrap the dough in waxed paper and chill for 2 hours.

Repeat the process 1 more time. Use the puff pastry as directed in recipes or roll out in squares, rectangles or pie crust. Freeze the puff pastry between sheets of waxed paper. Wrap the puff pastry well when freezing so it will not absorb food flavors and to prevent freezer burn.

To use frozen puff pastry, thaw only until the dough is pliable. The dough needs to be chilled to use in any recipe. The chilled dough and butter are what makes the pastry puff.

Makes 3 pie crust

This dough freezes well so keep it on hand in the freezer for quick meals. This is the crust I use for most all meat or vegetable pies, quiche and meat turnovers. You can substitute a regular pie crust, puff pastry or frozen pie crust if desired.

Ingredients

3 cups all purpose flour

1/2 teaspoon salt

1 cup vegetable shortening

1 egg

1/3 cup water

1 tsp. vinegar

Directions

In a mixing bowl, add the all purpose flour and 1/2 teaspoon salt. Stir until well combined. Add the vegetable shortening and cut the shortening into the dry ingredients using a pastry blender. You should still be able to see small pieces of the shortening when done.

In a small bowl, add the egg, water and vinegar. Stir until well combined. Add the egg mixture to the dry ingredients. Mix only until combined. The dough should leave the side of the bowl and form a ball.

Divide the dough into thirds. To make a pie crust, roll one dough piece out to a 11" circle on a lightly floured surface. Place the crust in a 9" pie pan and trim and flute the edges if desired.

To use a baked crust, preheat the oven to 450. Prick the bottom of the crust several times with a fork. Bake for 10-12 minutes or until the pie crust is golden brown.

To freeze the dough, you can roll out the pie crust and place in a disposable pan to freeze or freeze the dough as a ball. Place the dough in a heavy duty freezer bag and freeze up to 3 months. Allow the dough to thaw before rolling or baking the pie crust. Bake the crust as directed above.

Makes a 9" quiche

Ingredients

1 cup whole wheat flour

2/3 cup shredded sharp cheddar cheese

1/4 cup chopped almonds

1/4 tsp. salt

1/4 tsp. paprika

1/4 cup plus 2 tbs. vegetable oil

3 eggs, beaten

1 cup sour cream

1/4 cup mayonnaise

1/2 cup shredded cheddar cheese

1 tbs. grated onion

1/4 tsp. dried dill

3 drops Tabasco sauce

15 oz. can salmon

Directions

Preheat the oven to 400. In a mixing bowl, add the whole wheat flour, sharp cheddar cheese, almonds, salt, paprika and vegetable oil. Stir until well combined. Remove 1/2 cup of the crust mixture and set aside.

Press the remaining crust mixture in the bottom and up the sides of a 9" quiche or tart pan. Bake the crust for 10 minutes. Remove the crust from the oven and set aside to cool while you make the filling.