Pilchards Mexican Quiche


  • 1 x 400g can Saldanha Pilchards in Hot Chilli Sauce
  • 2 tbsp oil
  • 2 large onions, thinly sliced
  • ½ x 380g can evaporated milk
  • 2 extra large eggs, beaten
  • 1 cup cheddar cheese, grated
  • Salt and black pepper to taste
  • ½ cup dried beans
  • 1 x 400g packet unsweetened short crust pastry, thawed OR 1 cup flour mixed with ½ cup melted butter and ½ tsp salt


  1. Roll out the pastry and line a greased pie plate OR mix the flour, butter and salt together and line the greased pie plate.
  2. Place a sheet of baking paper on top of the pastry and fill with dried beans, bake blind at 200˚C for 10 minutes.
  3. Heat the oil and fry the onions until soft.
  4. Place the pilchards and sauce into a mixing bowl and mix in the onions, evaporated milk, eggs and ¾ of the cheese.
  5. Season to taste and spoon into the baked pastry shell.
  6. Sprinkle the remaining cheese on top.
  7. Bake in a preheated oven at 200°C for 20 minutes or until golden brown and set.
  8. Serve with a crisp green side salad.
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