Go Back
+ servings
Keshi Yena - Dutch Caribbean Gluten Free Savory Pie
Print Recipe Pin it for later!
No ratings yet

Keshi Yena

Keshi Yena is a gluten free meat pie from the Dutch Caribbean. It is kind of like a crustless quiche.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 8 people
Calories: 524kcal


  • 5 eggs
  • 2 onions chopped
  • 1 bell pepper chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoons raisins
  • 2 tablespoons capers
  • 1 Scotch Bonnet pepper finely chopped
  • 3 tomatoes chopped
  • 2 tablespoons ketchup
  • 2 tablespoons sweet relish
  • 2 tablespoons spicy mustard
  • 1 1/2 pounds Edam cheese
  • 3 tablespoons Worcestershire sauce
  • 2 lbs. ground turkey chicken or tuna can also be used


  • Heat oil. Add onion, garlic, bell pepper and Scotch Bonnet. Saute until softened.
  • Add meat and cook until meat is thoroughly cooked.
  • Add tomatoes, ketchup, mustard, relish and Worcestershire. Simmer for about 15 minutes until most of the liquid has evaporated.
  • In a small bowl, beat 4 of the eggs.
  • Add to skillet and cook, tossing frequently, for 3-4 minutes.
  • Add a generous sprinkling of black pepper and scant amount of salt.
  • Add parsley. Stir to combine and cook for 1 more minute. Let cool.
  • Preheat oven to 350 F.
  • In a small bowl, beat the remaining egg.
  • Grease 2 pie plates with butter.
  • Place cheese slices along the bottom and sides of the dish, overlapping the slices, making sure there are no spaces.
  • Place half of the filling inside.
  • Cover with more cheese slices, again making sure there are no spaces.
  • Brush the top liberally with the remaining egg to seal, especially at the edges.
  • Repeat for the second pie plate.
  • Bake for 30 minutes.



Traditionally, this is cooked inside an entire ball of Edam cheese. The top is cut off and the inside of the cheese is scooped out. The meat filling is then placed inside. The cheese top is replaced, sealed with egg and then it is baked. However, I prefer this easier pie plate version.
There are many variations to this dish. It is also often made with chicken or tuna and even rice is sometimes stuffed inside as well.


Calories: 524kcal | Carbohydrates: 14g | Protein: 53g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 240mg | Sodium: 1148mg | Potassium: 812mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1805IU | Vitamin C: 31mg | Calcium: 662mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!