We Found the Ultimate Get-Together Grub and It’s This Quiche with Smoked Fish and Sundried Tomatoes

Quiche With Smoked Fish And Sundried Tomatoes

Pies are usually more famous in other countries but Pinoys aren’t the types to fall behind the universal love for pies. But by pie, we mean this quiche recipe that is made from the mixture of smoked bangus and tomatoes. Who wouldn’t love a chewy pie that is oozing with a feast of flavors from the egg, milk, veggies but ultimately tweaked for our Filipino taste with the addition of bangus?

Serve it on your next party and hear your guests grumble in the tastiness!


1-320g Sarangani Bay Smoked Bangus(skin removed and flaked)

1 cup grated cheddar cheese

¼ cup chopped spring onion

¼ cup sliced sun-dried tomatoes

1 cup milk

3 eggs

¼ tsp salt


1 ½ cup all purpose flour

½ cup + 2 Tbsp butter, cut into small cubes

¼ tsp salt

1 egg, slightly beaten


To make crust, mix together, all purpose flour, butter and salt. Using a pastry blender or using a food processor. When mixture is mealy or pea size, add beaten egg to moisten the dough. Form into a ball and refrigerate for 30 mins.

Roll dough using a rolling pin. Fit into bottom and sides of a 9 in pie plate. Trim overhang dough. Set aside until ready for use.


Place smoked fish on the prepared crust, followed by the spring onion, cheddar cheese and sun-dried tomatoes.

In a mixing bowl, beat eggs. Add milk and salt. Pour into the prepared crust and fill to the rim of the pie plate.

Bake in a pre-heated oven of 350 C deg for 40 minutes until set. Cool before slicing.

* Serving Size: Make 8 servings