Smoked Bluefish and Gruyère Quiche

quiche

another fresh seafood idea

Take a look back at the March 1981 issue of Coastwatch for smoked bluefish and Gruyère quiche.

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

To heated milk, add cheese and spices. Remove from heat slowly and add fish and gently fold in beaten eggs. Fill crusts and bake at 325 degrees for about 45 minutes. Serve hot or cold. Serves 12.

Contributed by Joyce Taylor

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s