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 comes from Louisiana Cookin’ magazine and is credited it to Tammy Abellard. It reheats well. If you use frozen crawfish tails, thaw them and drain the juices into a measuring cup. Add ...

When I was growing up in New Orleans, seafood was a part of our meals three or four times a week throughout the year, not just during Lent. What's different now is that the boiling pots make their ...

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 ...

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 ...

A garden tennis-watching party needs food that can sit on a picnic table, move easily from platter to plate, and still feel ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Easy, healthy and delicious quiche recipes make for an amazing savory breakfast and always are a great opportunity to use whatever ingredients left in the fridge: loaded with veggies, bacon (Quiche ...