Santa’s Favourite Quiche

Directions

• Cut your halibut into 2 oz pieces, par-cooked in a 400-degree oven on a baking sheet. It will be delicately flaked after cooking.
• Quiche filling: In a mixing bowl, whisk the eggs together, add the cream, the salt and the cheese.
• Pour the filling into the tart shell, add the flaked halibut. Bake in a preheated oven for 25 minutes until the filling puffs, sets and turns golden brown.
• Cranberry, honey and apple relish: In a medium pot over medium heat, saute the shallots in the canola oil for 30 seconds.
• Add apples and frozen cranberries, stir for 20 seconds.
• Add the wine, the apple juice, the vinegar, the honey, simmer for 20 minutes or until the liquid is reduced by ½ and the cranberries swell and burst open, you want it to look a bit jammy.
• add the additional dried cranberries, add the salt, cook for 1 minute, remove from heat and cover the pot with a lid. Taste the Apple and Cranberry Relish, you are looking for a savoury, sweet, tangy, jammy sauce. Add the cranberry sauce overtop of the quiche.
• Honey vinaigrette: blend canola oil, honey, Dijon mustard, and apple cider vinegar until emulsified. Serve overtop of the quiche or on a side salad.

Watch the video below to see how Chef Ned Bell puts this dish together.