Family Favourite

Santa’s Favourite Quiche

This locally-inspired recipe features local dairy, wild pacific halibut, BC eggs, and savoury BC cranberry relish. This simple yet delicious recipe makes for a perfect dish for a family holiday feast or anytime. Recipe created by Chef Ned Bell (Naramata Inn, Buy BC Chef Ambassador).


  • medium pot
  • blender
  • mixing bowl


  • 1 lb wild pacific halibut
  • 1 8-inch savoury tart shell

Quiche filling:

  • 6 eggs
  • 2 cups heavy cream
  • 1 tbsp salt
  • ½ cup grated white cheddar
  • ½ cup grated gouda
  • ¼ cup thinly sliced chives

Cranberry, honey, and apple relish:

  • 2 cups frozen cranberries
  • 2  cups of dried cranberries
  • 1 large apple, diced ½ inch cubes (without core)
  • ½ cup white wine
  • ½ cup local apple juice
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 3 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 3 tbsp finely diced shallots

Honey vinaigrette:

  • 1.5 cup canola oil
  • ½ cup honey
  • 3 tbsp Dijon mustard
  • ½ cup apple cider vinegar



  • 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.


If you have the time and the skill to make your own crust, do It! Otherwise, a frozen savoury crust works well for this recipe.