Mary Berry’s Smoked Salmon Quiche is a delicious, elegant dish perfect for any occasion. Whether you’re hosting a brunch, serving a light lunch, or preparing a quick dinner, this quiche offers a rich, creamy filling complemented by the smoky flavor of salmon. Made with a buttery shortcrust pastry and a soft, custard-like filling, this quiche takes about an hour to make and will quickly become a favorite.
What is Mary Berry’s Smoked Salmon Quiche?
This quiche combines classic French techniques with a British twist by adding smoked salmon. The filling is made from eggs, cream, and cheese, all nestled in a crispy shortcrust pastry base. The smoked salmon adds a depth of flavor, making it both indulgent and satisfying. It’s a great dish to serve warm or cold, making it versatile for various occasions.
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Ingredients Needed to Make Mary Berry Smoked Salmon Quiche
- For the Pastry:
- 175g plain flour
- 100g cold butter (cut into cubes)
- 1 egg yolk
- 1-2 tbsp cold water
- For the Filling:
- 100g smoked salmon (roughly chopped)
- 3 large eggs
- 300ml double cream (or a mix of cream and milk)
- 100g grated Gruyère cheese (or cheddar if preferred)
- 2 tbsp chopped fresh dill (or parsley)
- Salt and pepper to taste
Instructions to Make Mary Berry Smoked Salmon Quiche
Step 1: Make the Pastry
Begin by making the shortcrust pastry. In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap the dough in cling film and chill in the fridge for about 30 minutes.
Step 2: Roll Out the Pastry
Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm tart tin with the rolled-out pastry, pressing it into the edges and trimming off any excess. Prick the base with a fork and chill the pastry for another 10-15 minutes.
Step 3: Blind Bake the Pastry
Line the pastry with parchment paper and fill it with baking beans or uncooked rice to weigh it down. Bake in the preheated oven for 10-15 minutes until the edges are golden. Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes to dry out the base. Once done, set aside to cool slightly.
Step 4: Prepare the Filling
In a bowl, whisk together the eggs and cream until smooth. Stir in the grated Gruyère cheese, chopped dill, salt, and pepper. Ensure the mixture is well seasoned as it will balance the rich salmon and creamy custard.
Step 5: Assemble the Quiche
Scatter the chopped smoked salmon evenly over the cooled pastry base. Pour the egg and cream mixture over the salmon, ensuring it is evenly distributed. Be careful not to overfill, as the filling will puff up slightly as it bakes.
Step 6: Bake the Quiche
Reduce the oven temperature to 180°C (350°F) and bake the quiche for 25-30 minutes, or until the filling is just set and golden on top. The center should be slightly wobbly but will firm up as it cools. Once done, remove from the oven and allow the quiche to cool for a few minutes before slicing.
Pro Tips for Making the Best Mary Berry Smoked Salmon Quiche
- Chill the pastry: Chilling the pastry dough before rolling and again before baking helps prevent shrinkage and ensures a crisp, flaky crust.
- Use a mix of cream and milk: If you want a lighter filling, use half cream and half milk, but full cream will provide the richest texture.
- Don’t skip the blind baking: Blind baking ensures the pastry stays crisp and doesn’t become soggy from the filling.
- Avoid overbaking: The quiche is ready when the center is just set. It will continue to firm up as it cools, so avoid baking it until the filling is fully solid.
- Fresh herbs for flavor: Fresh dill or parsley adds a fragrant note that complements the smoked salmon perfectly.
How Do I Store and Reheat Mary Berry Smoked Salmon Quiche?
Store any leftover quiche in the fridge for up to 3 days. You can serve it cold or reheat individual slices in the oven at 160°C (320°F) for 10 minutes to maintain its crispness. Avoid using the microwave, as it may make the pastry soggy.
Nutrition Value (per serving):
- Calories: 450
- Fat: 30g
- Carbohydrates: 25g
- Protein: 18g
- Fiber: 1g
- Sugar: 2g
Final Words
This Mary Berry Smoked Salmon Quiche Recipe is an elegant yet easy-to-make dish that’s perfect for brunch, lunch, or a light dinner. Serve it warm with a simple green salad or enjoy it as part of a buffet spread. Happy cooking!
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Mary Berry Smoked Salmon Quiche
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This quiche combines classic French techniques with a British twist by adding smoked salmon. The filling is made from eggs, cream, and cheese, all nestled in a crispy shortcrust pastry base. The smoked salmon adds a depth of flavor, making it both indulgent and satisfying. It’s a great dish to serve warm or cold, making it versatile for various occasions.
Ingredients
For the Pastry:
- 175g plain flour
- 100g cold butter (cut into cubes)
- 1 egg yolk
- 1–2 tbsp cold water
For the Filling:
- 100g smoked salmon (roughly chopped)
- 3 large eggs
- 300ml double cream (or a mix of cream and milk)
- 100g grated Gruyère cheese (or cheddar if preferred)
- 2 tbsp chopped fresh dill (or parsley)
- Salt and pepper to taste
Instructions
Step 1: Make the Pastry
Begin by making the shortcrust pastry. In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap the dough in cling film and chill in the fridge for about 30 minutes.
Step 2: Roll Out the Pastry
Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm tart tin with the rolled-out pastry, pressing it into the edges and trimming off any excess. Prick the base with a fork and chill the pastry for another 10-15 minutes.
Step 3: Blind Bake the Pastry
Line the pastry with parchment paper and fill with baking beans or uncooked rice to weigh it down. Bake in the preheated oven for 10-15 minutes until the edges are golden. Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes to dry out the base. Once done, set aside to cool slightly.
Step 4: Prepare the Filling
In a bowl, whisk together the eggs and cream until smooth. Stir in the grated Gruyère cheese, chopped dill, salt, and pepper. Ensure the mixture is well seasoned as it will balance the rich salmon and creamy custard.
Step 5: Assemble the Quiche
Scatter the chopped smoked salmon evenly over the cooled pastry base. Pour the egg and cream mixture over the salmon, ensuring it is evenly distributed. Be careful not to overfill, as the filling will puff up slightly as it bakes.
Step 6: Bake the Quiche
Reduce the oven temperature to 180°C (350°F) and bake the quiche for 25-30 minutes, or until the filling is just set and golden on top. The center should be slightly wobbly but will firm up as it cools. Once done, remove from the oven and allow the quiche to cool for a few minutes before slicing.
