Shrimp pie, must like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that’s richly flavorful and creamy—thanks to one ingredient: Boursin.
Boursin, one of our favorite ingredients for quick and easy meals, imbues every bite with garlicky-herby flavor, and shrimp’s natural sweetness complements those savory notes.
Recipe Tips for Florida Shrimp Pie
Look for boxes of Boursin cheese in the specialty cheese section.
You don’t need to soften the Boursin before using; its texture is naturally soft.
Frozen raw shrimp is fine to use; just make sure you don’t use frozen cooked shrimp (which is always rubbery).
It’s important to cook the shrimp yourself. We cook it until it’s just barely done and then bake it into the quiche for optimal juicy texture.
Leftovers will hold up well for up to two days. Reheat single servings in the microwave, covered on a microwave-safe plate, for about one minute, until just heated through. Or reheat on a baking sheet at 350°F for 15 minutes.
You can freeze the quiche, too. After cooling completely, wrap single servings in plastic wrap and then stash them in a freezer bag; freeze for up to two months. Thaw in the refrigerator overnight and heat according to instructions above.
To avoid the dreaded soggy bottom, make sure to blind bake the pie crust before adding the filling.
For a richer pie, use heavy cream in place of half-and-half.
For a milder flavor, use Gruyere in place of pepper Jack.
Serve for breakfast, lunch, or dinner—alongside mixed fruit, a simple side salad, or roasted asparagus.
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