Smoked Bluefish & Gruyère Quiche

 In Breakfast, Recipes, Seafood
Smoked Bluefish & Gruyère Quiche

Category: Breakfast, Recipes, Seafood

Servings: 12

Smoked Bluefish Quiche


  • 2 8-inch baked pie crusts (frozen)
  • 1 13-ounce can evaporated milk
  • 8 ounce Gruyère (or Swiss) cheese
  • 8 ounce 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 degrees for about 45 minutes. Serve hot or cold.


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

Go to other winter 2018 – 2019 recipes:

Oyster Stew
Broiled Striped Bass with Paprika & Herbs
Hot Buttered Rum

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