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Smoked Bluefish and Gruyère Quiche


  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • dash cayenne
  • 3 tablespoons grated onion

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 at 325° F for about 45 minutes. Serve hot or cold.

This recipe was originally published in the Spring 2017 issue in Coastwatch.