This Smoked Salmon Quiche Mary Berry recipe with asparagus recipe is really exquisite! Swap asparagus swap with broccoli or skip it completely if you don’t like it.
Prep: 15 mins Total: 65 mins Yields: 6
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Why you’ll like it
This recipe features:
- Indulgent, Buttery Crust: Prepare to be delighted by a buttery, golden pastry crust that’s not just a vessel but a treat in itself.
- Luxurious Silky Custard: Dive into a velvety, savoury egg custard filling that envelops your taste buds in creamy goodness.
- Perfectly Balanced Flavors: Experience the sublime pairing of smoked salmon’s rich elegance with the tender and earthy asparagus spears. It’s a harmonious dance of flavours that’s sure to captivate your palate.
- Mary Berry’s Expertise: Mary Berry’s recipes are known for their reliability and deliciousness, making this quiche a guaranteed hit.
- Perfect for Brunch or Entertaining: Whether you’re hosting a brunch or simply want a special meal, this quiche is versatile and sure to impress.
Salmon Quiche Mary Berry Recipe
What is the Mary Berry Salmon Quiche
The Smoked Salmon Quiche Mary Berry is a savoury pie that marries the richness of smoked salmon with the freshness of asparagus and the creaminess of eggs and Parmesan cheese. All encased in a wholemeal pastry crust, it’s a delightful fusion of flavours and textures.
What sets this quiche apart is the expert touch of Mary Berry. The addition of asparagus adds a lovely crunch and earthy note, complementing the smoky richness of the salmon. Mary’s recipe also incorporates fresh dill and spring onions, infusing the quiche with vibrant flavours that make it truly exceptional.
Ingredients
For the pastry
- Butter – 2½ oz butter
- Wholemeal flour – 1 cup wholemeal flour
- Salt – 1 tsp sea salt
- Water – ⅓ cup cold water
For the filling
- Asparagus – ½ cup asparagus cut into 2-inch lengths
- Eggs – 4 large eggs
- Cream – ½ cup cream
- Parmesan – ¼ cup parmesan cheese grated
- Fresh dill – 1 tbsp fresh dill chopped
- Smoked salmon – 9 oz smoked salmon
- Spring onions – 3 spring onions sliced
- Salt and freshly ground black pepper to taste
How to make Mary Berry’s salmon quiche
For the pastry
- Preheat oven and quiche tin. Grease a 9-inch quiche tin with vegetable oil. Preheat the oven to 200°C.
- Make a soft dough. Place the flour, salt and butter into a food processor. Pulse until the mixture becomes breadcrumbs. Add ⅓ cold water combining to form a soft dough.
- Refrigerate. Wrap the soft dough in cling film and leave in the fridge to rest for at least 15 minutes.
- Cook the pie crust. Spread the pastry on the baking tin pricking the sides and center with a fork. Cover with the baking paper and add a layer of baking beans so that the base can be pre-cooked for 15 minutes. Remove from the oven removing beans and paper and put it back in the oven for 10 minutes.
For the quiche
- Add the asparagus. Steam the asparagus for 5 minutes and drain well. Place the asparagus on the pastry.
- Prepare the quiche filling. In a bowl, beat the eggs and then add the cream, herbs, salt and pepper. Add over the salmon, and spring onions.
- Finalize quiche. Pour the egg mixture over the filling and sprinkle the grated Parmesan over the top.
- Bake. Bake in the oven for another 30–35 minutes or until just set.
- Serve. Set the quiche aside to cool. Cut into slices and serve.
Tips on the Salmon Quiche
- Avoid Overworking the Pastry Crust: Don’t overwork the pastry; a few pulses in the food processor will suffice.
- Pre-Bake the Pastry Crust: To achieve a flawless crust, start by blind-baking it with pie weights on top. Afterwards, remove the pie weights and continue baking for a few minutes until the crust takes on a delicate, light golden hue.
- Prick the Pie Crust Before Baking: Ensure even baking by pricking the pie crust before it goes into the oven. This simple step allows steam to escape, preventing unwanted puffing.
- Pre-Cook the Asparagus: For that ideal texture, lightly sauté the asparagus in a pan with a touch of olive oil until they reach a crisp-tender state.
- Whisk the Egg Filling Until Smooth: Your egg filling consists of three eggs, milk, a dash of cream, and seasonings. Whisk these ingredients together until the mixture achieves a smooth and creamy consistency.
- Arrange Smoked Salmon and Asparagus at the Base of the Crust: Ensure the asparagus is well-drained to prevent a soggy quiche. Then create a delicious foundation by placing smoked salmon and asparagus in the bottom of your crust. Then, gently pour the prepared egg filling over them.
- Dill & Spring Onion: Be generous with the dill and spring onions for maximum flavour.
- Check if the Quiche is ready: Achieve perfection by baking your quiche at 390°F. It’s done when a knife inserted into the centre comes out clean. Don’t worry if the filling still has a slight jiggle; this is normal.
- Allow the Quiche to Cool for 20 Minutes Before Serving: Patience is key. Resist the temptation to cut into your quiche right away. Give it at least 20 minutes to cool and set before slicing it into delectable wedges. This step ensures a well-structured quiche that holds together beautiful
Variations and Ingredient Substitutions:
- Substitute wholemeal flour. Use all-purpose flour if preferred.
- Try other herbs. Experiment with chives or tarragon for a different twist.
- Swap smoked salmon. Use hot-smoked salmon or trout.
- Skip or swap the asparagus. If you don’t have any asparagus don’t worry skip them or swap it with another vegetable like zucchini or broccoli.
How to serve Mary Berry’s Salmon Quiche
When serving a delicious smoked salmon and asparagus quiche, you can complement it with a variety of side dishes to create a well-rounded meal. Here are some ideas for dishes that pair nicely with quiche:
- Mixed Greens Salad: A light salad with fresh arugula, cherry tomatoes, cucumbers, and a simple vinaigrette dressing can provide a refreshing contrast to the richness of the quiche.
- Fruit Salad: A colorful fruit salad featuring seasonal fruits adds a sweet and juicy element to your meal. It’s a great choice for brunch.
- Roasted Vegetables: Serve a medley of roasted vegetables such as cherry tomatoes, bell peppers, and zucchini for a hearty and savory side.
- Soup: A bowl of soup, such as a tomato bisque or a creamy mushroom soup, can be a comforting accompaniment to quiche, especially on cooler days.
- Potato Salad: A creamy or vinaigrette-based potato salad with herbs and a touch of mustard can be a satisfying side dish.
- White Wine: Pair it with a glass of crisp white wine for an extra touch of elegance.
Storage Instructions
Leftovers can be refrigerated for up to 2-3 days. Reheat in the oven for best results or enjoy cold as a quick and satisfying snack.
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Salmon Quiche Mary Berry
This Salmon Quiche Mary Berry recipe with Asparagus recipe is really exquisite! If you don't like or have Asparagus swap with broccoli or skip completely. This incredibly easy-to-make smoked salmon quiche by Mary Berry is a real treat as a decadent appetizer, tasty main course, or brunch with friends. This recipe should be in the arsenal of all novice cooks who want to make a dish everyone appreciates.
Ingredients
For the pastry
- 2½ ounces butter
- 1 cup wholemeal flour
- 1 tsp sea salt
- ⅓ cup cold water
For the filling
- ½ cup asparagus cut into 2 inch lengths
- 4 large eggs
- ½ cup cream
- ¼ cup parmesan cheese grated
- 1 tbsp fresh dill chopped
- 9 ounces smoked salmon
- 3 spring onions sliced
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Grease a 9 inch quiche tin with vegetable oil.
- Preheat the oven to 200C.
For the pastry
- Place the flour, salt and butter into a food processor.
- Pulse until the mixture becomes breadcrumbs.
- Add ⅓ cold water combining to form a soft dough.
- Wrap the soft dough in cling film and leave in the fridge to rest for at least 15 minutes.
- Spread the pastry on the baking tin pricking the sides and center with a fork. Cover with the baking paper and adding a layer of baking beans so that the base can be pre-cooked for 15 minutes. Remove from the oven removing beans and paper and put it back in the oven for 10 minutes.
For the filling
- Steam the asparagus for 5 minutes and drain well.
- In a bowl, beat the eggs and then add the cream, herbs, salt and pepper.
- Place the asparagus on the pastry.
- Add over the salmon, and spring onions.
- Pour the egg mixture over the filling and sprinkle the grated Parmesan over the top.
- Bake in the oven for another 30–35 minutes or until just set.
- Leave the quiche to cool.
- Cut into slices and serve
We had this today for brunch! Amazing with smoked salmon and asparagus!
Thank you Gina for giving me feedback.
Great salmon quiche! I needed to use leftover grilled salmon. I did not have a lot of Parmesan and used smoked Gruyère cheese. Just two little swaps but thankfully it worked well! Will make it again maybe as a crustless quiche.
Just tried this Salmon & Asparagus Quiche recipe, and I would give it a solid 10+! The addition of Smoked Salmon takes it to another level and the presentation is pretty darn beautiful too!