Mary Berry Salmon And Asparagus Quiche

When it comes to timeless British cooking, Mary Berry’s name is always at the top. Today, we’re diving into one of her most delightful creations: Mary Berry’s Salmon and Asparagus Quiche. This dish beautifully captures the essence of fresh spring flavors, blending tender salmon, vibrant asparagus, and a rich, creamy custard inside a flaky, buttery pastry shell.

Whether you’re preparing an easy seafood bake for a weekend brunch or creating a special occasion seafood dish, this easy crab gratin alternative delivers every time. With its blend of elegance and comfort, it feels like a celebration on a plate.

Why You’ll Love This Recipe

• Rich, creamy texture that feels indulgent but is surprisingly simple to make
• Fresh asparagus and salmon bring a burst of vibrant, delicate flavor
• Perfect for brunches, lunches, or light dinners all year round
• A beautiful centerpiece for entertaining guests or celebrating special occasions
• Flexible to serve warm or cold, making it a true make-ahead marvel

Ingredients You’ll Need

• Plain flour: for dusting your work surface
• 700g shop-bought or homemade pastry: provides a buttery, flaky foundation
• 50g butter: adds richness to sautéed onions
• 1 large onion, halved and thinly sliced
• 1 tsp fennel seeds: offers a subtle, aromatic flavor
• 1 bunch asparagus (approx. 400g), woody ends trimmed, halved lengthways: brings crisp freshness
• 100ml milk: gently poaches the salmon for tender results
• 300g skinless salmon fillets: the star of the dish with delicate, flaky texture
• 300ml double cream: creates a rich, luscious custard
• 3 large eggs, beaten: essential for setting the filling
• ½ small bunch dill, stalks removed: brightens the flavor profile
• Zest of 1 lemon: adds a refreshing citrus note
• 100g cheddar, grated: melts beautifully to finish the filling
• Fennel and rocket salad: for serving

How to Make Mary Berry’s Salmon and Asparagus Quiche

1. Preheat the oven to 200°C/180°C fan/gas 6 and place a baking sheet inside to heat.
2. Roll out 600g of pastry and line a 20x30cm tin. Prick the surface with a fork, line with parchment and baking beans, and blind-bake for 15 minutes.
3. Roll out the remaining pastry, cut into strips, and plait them.
4. Remove the tin from the oven, brush the inside with beaten egg, and place the pastry plaits along the edges. Bake for another 15 minutes.
5. In a pan, melt the butter and cook the onion with fennel seeds until soft, then set aside to cool.
6. Boil the asparagus for 5 minutes, then drain and set aside.
7. Simmer the salmon fillets in milk for about 4 minutes, then remove and break into chunks.
8. Layer the cooked onions in the pastry shell, then scatter over the asparagus and salmon.
9. In a bowl, mix the double cream, beaten eggs, dill, and lemon zest. Season lightly.
10. Pour the custard mixture into the pastry shell, sprinkle the grated cheddar over the top, and bake for 45 minutes to 1 hour until set and golden.
11. Let it cool slightly before serving warm or completely cool for a cold option, accompanied by a fennel and rocket salad.

Common Mistakes to Avoid

• Skipping the blind bake: This step is crucial to avoid a soggy bottom.
• Overcooking the asparagus: Blanch only briefly to maintain its bite.
• Breaking the salmon into too small pieces: Keep nice chunks for a luxurious texture.
• Overloading with cream: Stick to the quantities to avoid a runny filling.
• Over-seasoning: The delicate flavors of the salmon and asparagus can easily be overwhelmed.

Storage and Reheating Instructions

• In the fridge: Cool the quiche completely, cover, and refrigerate within 2 hours. It will stay fresh for up to 3-4 days.
• In the freezer: Wrap cooled slices airtight, label, and freeze for up to 1 month. Thaw overnight in the fridge.
• To reheat: Cover with foil and warm in the oven at 160°C (325°F) for 15-20 minutes. For individual slices, microwave gently for 1-2 minutes.

FAQs

Q: How do you prevent a soggy bottom crust in a salmon and asparagus quiche?
A: Blind-bake the pastry, brush it with egg wash, and consider sprinkling a thin layer of cheese or breadcrumbs before adding the filling.

Q: Why is flour needed in a quiche?
A: Flour helps bind the custard and absorb excess moisture, creating a firm, sliceable texture.

Q: How do I know when the quiche is fully baked?
A: The center should be set but slightly jiggly, and a knife inserted into the middle should come out clean.

Q: What’s the best type of cheese for a salmon and asparagus quiche?
A: Cheddar or Gruyère work beautifully, offering both flavor and meltability.

Nutrition Facts (Per Serving)

• Calories: 816 kcal
• Fat: 63g
• Carbohydrates: 37g
• Protein: 22g
• Sodium: 1g
• Sugar: 5g

Try More Recipes:

• Mary Berry Ham And Leek Pie
• Mary Berry Pork Pie
• Mary Berry Meat And Potato Pie Recipe