Smoked Salmon Quiche Mary Berry
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.
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