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
• 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.