• Yellowtail Kingfish

Smoked Yellowtail Kingfish Quiche

ash turner

Ashleigh Turner

April 16, 2025

spearos kitchen logo

About Spearos Kitchen

Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.

Learn More

Smoked Yellowtail Kingfish Quiche

If you’re a fan of Smoked Fish and Quiche, this is the perfect recipe for you. It’s a great dish to enjoy over the colder months but don’t limit yourself to only winter.

Yuri With A Huge Yellowtail Kingfish

It’s a great comfort meal to enjoy all year round, especially after a day of diving. It can be enjoyed over a few days when kept refrigerated.

smoked kingfish quiche
5 from 1 vote

Smoked Yellowtail Kingfish Quiche

by ash turnerAshleigh Turner
Smoked Yellowtail Kingfish Quiche with Dill, Cheese and Spring Onion.
Pin Recipe Rate Recipe Start Cooking
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Equipment

  • Chopping Board
  • Knife
  • Whisk
  • Bowl
  • 9 – 9 ½ inch Pie/Tart Dish
  • Spatula
  • Measuring Cup

Ingredients

  • 5 eggs
  • ¾ cup milk
  • 50 g melted butter (cooled down)
  • 1 tsp salt
  • 1 tsp pepper (black)
  • 1 cup grated cheddar cheese
  • 1 ¼ cup smoked Kingfish
  • ½ cup chopped spring onion
  • ¼ cup chopped Dill (or less)
  • 2 sheets of short crust or puff pastry

Instructions 

  • Preheat oven to 190 ℃
  • In a bowl beat your eggs with whisk.
    5 eggs
  • Gradually whisk in butter to the eggs.
    50 g melted butter
  • Whisk in the milk with the eggs and butter.
    ¾ cup milk
  • Add salt and pepper and whisk.
    1 tsp salt
    1 tsp pepper
  • Add Cheese, Spring onion and Dill, then mix.
    1 cup grated cheddar cheese
    ½ cup chopped spring onion
    ¼ cup chopped Dill
  • Stir through your shredded Kingfish. Set aside.
    1 ¼ cup smoked Kingfish
  • Grease your pie/tart dish.
  • Line the dish with pastry and add your filling.
    2 sheets of short crust or puff pastry
  • Cook for 35-40min until the middle is completely set. Wait 5-10min to slice and serve. It can be enjoyed for a few days refrigerated.
    TIP: I usually serve mine with a tomato chutney. It's best reheated in an oven to retain crispiness. Any smoked fish can be used in this recipe.

Notes

Tried This Recipe?Tag Us On Instagram: @SpearosKitchen