Jamaicans love their Ackee and Saltfish. Not surprisingly it\’s Jamaica\’s national dish. Well, our Ackee and Bacon Quiche recipe uses ackee in a modern way and you may be surprised by just how delicious it is! My dad loves his authentic Jamaican food, but if we let him he would\’ve eaten one quiche himself. Recently he tried it for the first time and he really, really liked it! Saltfish with ackee adds that salty kick that make that dish what it is. In this recipe you\’ll find the same kick with the use of bacon. However if you\’re vegetarian you can omit the bacon and still find it very delicious.

Vegetarian? Just omit the bacon and enjoy this foolproof delicious recipe


Preheat oven to 375°F (190°C)

2 Deep Dish 9-inch Pie Shells
8 strips Bacon
2 stalks Escallion or green onion, chopped
2 Tbsp (30 mL) Onion, chopped
2 cloves Garlic, minced
1/2 small Bell Pepper, chopped
1/2 Tomato, chopped
1 1/2 cups (375 mL) Milk
4 eggs, beaten
1/4 tsp (1 mL) Black Pepper
1/2 tsp (2 mL) Salt
1 tsp (5 mL) West Indian Hot Pepper Sauce
1 19-oz can Ackee, drained
1 cup (250 mL) Cheddar Cheese, grated

1. Bake pie shells for 8 to 10 minutes; set aside
2. Fry bacon until crisp, chop in 1-inch pieces; set aside
3. Sautee escallion, onions, garlic, bell pepper and tomato in 2 tsp (10 mL) of bacon fat or cooking oil
4. In mixing bowl combine milk and eggs. Add cooled sautéed seasonings, black pepper, salt and hot sauce
5. To finish, stir in ackee, bacon and cheese
6. Equally distribute filling in two pie shells and bake for 30 minutes or until filling is firm
Serve with green salad “and crusty bread” (optional)

Makes 2 quiches and 8 Servings