This recipe for shrimp quiche comes from Jay Pierce’s new book “Shrimp” (UNC Press), a part of the Savor the South series. Pierce is the former chef at Lucky 32 Kitchen in Greensboro. He now is the ...

Preheat oven to 300º Chop parsley & green onions, lightly sauté in butter. Slightly beat eggs. Add sour cream, buttermilk, Worcestershire, salt & pepper. Mix well. Place crabmeat, shrimp, half of the ...

Today's breakfast recipe from our files is one that columnist Marcelle Bienvenu shared in 2009. It's for her mother's shrimp quiche. Perfectly seasoned, this would be an ideal way to use any ...

This recipe is from Marcelle's mother's collection.Makes 4 to 6 servings PASTRY 2 cups minus 2 tablespoons bleached all-purpose flour 2 tablespoons white cornmeal 1/8 teaspoon salt 2/3 cup solid ...

There’s a reason that every boulangerie in France displays golden-crusted, custardy quiches, individual or full size, accented with bacon, leeks, ham, onions, even shrimp or crab. They taste good, and ...

1. In a large skillet, melt butter over medium-high heat. Add bell pepper and celery and cook, stirring frequently, until nearly tender, 4 to 5 minutes. Add onion and cook until translucent, stirring ...