May is Egg Month, and according to the National Egg Board, about 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States.

The result is an abundance of inexpensive and versatile eggs, a great meal any time of the day.

In addition to frying, poaching and boiling, eggs can enhance the flavor of bread for a savory sandwich or served warm with an elegant dinner.

Casserole egg bread is for the time-deprived home-baker. It's one of the faster and easier bread recipes to make because it requires no kneading. The texture is fluffy and its taste is rich and "eggy."

The sweet egg braid has a crust that is firm and tasty; the inside is soft and delicious.

Finally, a good, homemade pizza crust can make a good quiche better. The pizza crust means faster baking, easier serving, a fluffier texture, and a richer taste. The featured Parmesan-laced pizza crust adds considerable fluffiness to the overall quiche, as opposed to a flatter flaky pie crust.

<B>6 cups all-purpose flour3 tablespoons sugar2 envelopes rapid rise yeast2 teaspoons salt2 cups water2 tablespoons butter or margarine3 eggs, large</B>In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130 degrees).Gradually add to dry ingredients. Beat for two minutes at medium speed with an electric mixer, scraping bowl occasionally.Add eggs and ½ cup flour. Beat two minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into 2 greased 1½-quart casseroles.Cover; let rise in warm, draft free place until double in size, about 40 minutes. Bake at 375 degrees for 30 to 35 minutes or until done.Remove from casseroles; cool on wire rack.Makes 24 servings.

<B>6 to 6½ cups all-purpose flour¾ cup sugar2 envelopes rapid rise yeast1½ teaspoons salt1 cup milk½ cup water½ cup butter or margarine2 large eggs1 egg yolk, reserve egg white for egg glaze</B>In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients.Beat for two minutes at medium speed with an electric mixer, scraping bowl occasionally.Add eggs, egg yolk, and ½ cup flour. Beat for two minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about eight minutes. Cover and let rest 10 minutes.Divide dough into six equal pieces; roll each into a 20-inch rope. Braid three ropes together; pinch ends to seal. Repeat with remaining ropes.Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.For the egg glaze, combine reserved egg white and 1 tablespoon water. Beat lightly until well blendedBrush braids with egg glaze. Bake at 375 degrees for 25 minutes or until done. Remove from baking sheets; cool on wire racks.Makes 24 servings.

<B>Dough2½ to 3 cups all-purpose flour¼ cup grated Parmesan cheese1 envelope rapid rise yeast¾ teaspoon salt1 cup very warm water (120 to 130 degrees)3 tablespoons olive oil</B>

<B>1½ cups (6 ounces) shredded Swiss cheese¼ pound sliced cooked ham, cut into 2 x ¼-inch strips3 eggs1 cup sour cream2 tablespoons chopped green onion¼ teaspoon salt¼ teaspoon fresh ground black pepper</B>In a large bowl, combine a cup of flour, Parmesan cheese, undissolved yeast and salt. Stir in water and oil. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about eight to 10 minutes.Roll or press dough to fit a greased, 12-inch round pizza pan. Cover; let rest 20 minutes.Brush dough with olive oil. Par bake at 425 degrees for five minutes. Sprinkle cheese and ham evenly over dough.In a medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper. Beat until smooth.Spoon quiche topping over cheese and ham to within 1 inch of edge. Bake on lowest oven rack for 20 to 25 minutes or until done. Serve warm.Makes 12 servings.