Smoked Bluefish and Gruyère Quiche

Recipe 

• 2 8-inch baked pie crusts (frozen)
• 1 (13 ounce) can evaporated milk
• 8 ounces Gruyère (or Swiss) cheese
• 8 ounces smoked bluefish pieces
• 4 eggs
• ½ teaspoon salt
• ¼ teaspoon paprika
• dash cayenne
• 3 tablespoons grated onion

Preheat the oven to 325° F.

To heated milk, add cheese and spices. Remove from heat slowly, add fish and onion, and gently fold in beaten eggs. Fill crusts and bake for about 45 minutes. Serve hot or cold.