Egg + Main recipes (118)

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Asparagus and mushroom quiche

Recipe by: GRITS:Girl Raised In The South

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This delicious symphony of asparagus, Portabellini mushrooms, bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Asparagus and potato frittata

Recipe by: Maggie Pannell

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Use new season's potatoes and asparagus to make this Italian-style omelette and serve it for a light lunch or supper with salad.

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Asparagus Frittata

Recipe by: Diana

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When asparagus is in season, this easy frittata is a treat.

Asparagus quiche

Recipe by: Michele O'Sullivan

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A delectable combination of ingredients that result in a tasty quiche. Using a shop bought pastry case makes it unbelievably easy.

Basic Quiche

Recipe by: DOCTOR KITTEN

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My mother created the ultimate basic quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.

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Broccoli and red pepper quiche

Recipe by: Norma MacMillan

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This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Broccoli and salmon frittata

Recipe by: Maggie Pannell

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A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great storecupboard standby. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.

Broccoli Fritters

Recipe by: SLIND

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These vegetable fritters are great as a vegetarian option or as a dinner party starter.

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Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Cheese and Leek Quiche

Recipe by: MIZDEEGZ

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A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Cheese and walnut soufflé tart

Recipe by: Maggie Pannell

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An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.

Cheese and watercress soufflé

Recipe by: Norma MacMillan

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Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad.

Cheese souffle

Recipe by: amanda

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This soufflé is really straightforward. The key is in getting a good thick cheese sauce to start. Make sure everyone is ready to eat as soon as this comes out of the oven cos, as Paul Keating once said, "a soufflé doesn't rise twice":-)

Chicken Flan

Recipe by: Keri

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This is a lovely dish, looks and tastes great! I use a shop bought flan case, so it saves a lot of time! This is a very impressive dish and you can have people guessing whether you made the flan case yourself or not - which I have been asked, and been HONEST! But it's what's in it that really matters!

Chicken quiche

Recipe by: Katherine

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An easy recipe that's delicious too!

Chickpea and vegetable eggah

Recipe by: Norma MacMillan

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Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

Chinese-style tofu omelettes

Recipe by: Brenda Houghton

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A sweet sauce blends delicate rice wine with hoisin, garlic and green peas in this traditional Oriental omelette.

Classic Quiche Lorraine

Recipe by: Laundrie

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Bacon, Gruyere cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic.

Clinton's special vegetarian quiche

Recipe by: Diane

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Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served. I hope you enjoy it, it's a little different but very tasty.

Country Frittata

Recipe by: Jan Cutler

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Creamy butternut squash works brilliantly with the distinctive flavour of leeks in this simple and speedy egg dish. Serve with a spinach salad and boiled new potatoes. Delicious!