Wild Halibut Quiche with Savoury Cranberry Relish

25 minutes
20 minutes
Recipe developed for BC Egg by Chef Ned Bell, Buy BC Ambassador

Watch as Chef Ned Bell prepares this dish for the CTV morning show.

Wild Halibut Quiche is a great recipe for entertaining: it’s simple to prepare, absolutely delicious, and is perfect for family feasts!


Halibut Quiche

  • 1 lb (454 gm) Wild Pacific halibut, cut into 2 oz pieces
  • 1 8-inch pie crust (see our recipe for Perfect Pie Pastry to make your own!)
  • 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

Savoury Cranberry Relish

  • 3 tbsp finely diced shallots
  • 2 tsp canola oil
  • 2 cups frozen cranberries
  • 1 large apple, cored and diced into 1/2 inch cubes
  • ½ cup white wine
  • ½ cup local apple juice
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 cups dried cranberries
  • 3 tbsp sea salt
  • 1 tbsp cracked black pepper


Halibut Quiche

  1. Par cook the halibut in a 400 degree oven on a baking sheet. Delicately flake the fish and set aside.
  2. Prepare your pastry for the pie crust, or thaw a frozen savoury tart shell.
  3. Preheat oven to 350.
  4. Whisk eggs together and add cream, salt and cheeses.
  5. Pour the egg filling into the tart shell and add the flaked halibut.
  6. Bake at 350 for 25 minutes, or until the filling is set and the pastry is golden brown.
  7. Garnish with chives and serve with Savoury Cranberry Chutney.

Savoury Cranberry Relish

  1. In a medium pot over medium heat, sauté the shallots in oil for 30 seconds.
  2. Add the apples and stir.
  3. Add the frozen cranberries and stir for 20 seconds.
  4. Add the wine, apple juice, vinegar and honey and mix well. Simmer for 20 minutes or until the liquid is reduced by half and the cranberries swell and burst open. The mixture should look a bit jammy.
  5. Stir in the dried cranberries, salt, and pepper and cook for another minute.
  6. Remove from the heat and cover. Let cool slightly and serve with quiche.


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