WILD PACIFIC HALIBUT QUICHE WITH A SAVOURY BC CRANBERRY RELISH

By: Chef Ned Bell, Naramata Inn
Buy BC Chef Ambassador

Chef’s Note:
This is a fantastic recipe for the holidays. It’s simple to prepare, absolutely delicious and a perfect dish for a family holiday feast.

 

QUICHE

  • 1 lb – Wild Pacific Halibut, cut into 2 oz pieces

  • 1 - 8-inch savoury tart shell, par baked (If you have the time and the skill to make your own crust, do it! If you don’t, a frozen savoury crust works well for this recipe.)

Quiche Filling:

  • 6 - BC eggs

  • 2 cups - BC dairy heavy cream

  • 1 Tbsp - salt

  • ½ cup - grated white BC Dairy cheddar cheese

  • ½ cup - grated BC Dairy gouda

  • ¼ cup - thinly sliced chives

Method:

  1. Par cook the wild Pacific halibut in a 400° oven on a baking sheet until it delicately flakes, about 5 minutes. 

  2. Prepare the filling by whisking the eggs together, then add the cream, salt and cheeses. 

  3. Pour the filling into the prepared tart shell and then add the flaked halibut.

  4. Bake in a 400° preheated oven for 25 minutes until the filling puffs, sets and turns golden brown. 

 

BC CRANBERRY, HONEY AND APPLE RELISH

  • 2 Tbsp - canola oil or olive oil

  • 3 Tbsp - finely diced shallots

  • 1 - large BC apple, diced into ½-inch cubes (There are so many delicious BC apples. You don’t have to peel the apple but I recommend peeling and remove core.)

  • 2 cups - frozen BC cranberries + 2 additional cups of dried BC cranberries

  • ½ cup - white BC wine

  • ½ cup - local apple juice

  • ½ cup - apple cider vinegar

  • ½ cup - BC Honey

  • 3 Tbsp - Vancouver Island Sea Salt

  • 1 Tbsp - cracked black pepper

Method:

  1. In a medium pot over medium heat, sauté the shallots in the oil for 30 seconds.

  2. Add the apple.

  3. Add the frozen BC cranberries, stir for 20 seconds.

  4. Add the wine, apple juice, vinegar and honey, and simmer for 20 minutes or until the liquid is reduced by half and the cranberries swell and burst open. You want it to look a bit jammy. 

  5. Add the dried BC cranberries, salt and pepper, and cook for one minute. Remove from heat and cover the pot with a lid.

  6. Taste. You are looking for a savoury, sweet, tangy, jammy sauce.

ASSEMBLY

  1. Top the warm quiche with the BC Cranberry, Honey and Apple Relish and serve immediately.

Recipe copyright ©2022 by Ned Bell. All rights reserved. Featured with permission.

December 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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