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Saltfish Quiche Recipe by Chef Shaun ๐Ÿ‡น๐Ÿ‡น

Yield- 12 Cupcakes


All Purpose Flour - 2 1/2 cups (sifted)

Salt - 1/4 tsp

Brown Sugar - 3 tbsp

Unsalted Butter - 12 oz (cold & cubed)

Water - 1/4 - 1/2 cup (ice cold)

Salted Cod - 100 g (boiled & shredded)

Onion - 1/2 cup (finely chopped)

Garlic - 1/8 cup (finely chopped)

Scotch Bonnet Pepper - 2 tsp (finely chopped)

Pimento - 1/8 cup (finely chopped)

Tomato - 1/4 cup (finely chopped)

Eggs - 5 L

Heavy Cream - 10 oz

White Pepper - ยฝ tsp

Nutmeg - Pinch

Cheese - 1 cup (grated)

Salt - 1 ยฝ tsp


In a bowl, mix flour, salt, and brown sugar.

Cut in butter until the mixture resembles coarse cornmeal.

Make a well and add water.

Quickly knead to combine.

Wrap in cling wrap and allow to rest in your fridge for a minimum of 2 hours.

In a bowl, mix cod, onion, garlic, pepper, pimento & tomato.

Set aside.

Preheat oven to 350 F.

In another bowl, whisk together eggs, heavy cream, white pepper, nutmeg, cheese & a pinch of salt.

Set aside.

On a floured surface, using a floured rolling pin, roll out a ball of dough into a large disc a 1/4โ€ in thickness.

Using a 4โ€ cookie cutter, cut out 12 discs.

Transfer to a greased cupcake pan.

Fill with salted cod and top off with quiche filling.

Bake for 18 to 25 minutes or until your crustโ€™s rim is golden brown in colour.

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