This easy and delicious Salmon and Asparagus Quiche by Mary Berry is a creamy, nutritious dish perfect for lunch or dinner. Made with simple ingredients, it features a crispy pastry that holds a flavorful filling. Enjoy it warm or cold, making it a versatile choice for any occasion!
Ingredients Needed
- Plain flour, for dusting
- 700g (25 oz) shop-bought or homemade pastry
- 50g (3.5 tbsp) butter
- 1 large onion, halved and sliced thinly
- 1 tsp fennel seeds
- Bunch asparagus (approx. 400g or 14 oz), woody ends trimmed, halved lengthways
- 100ml (3.4 fl oz) milk
- 300g (10.5 oz) skinless salmon fillets
- 300ml (10.5 fl oz) double cream
- 3 large eggs, beaten
- ½ small bunch dill, stalks removed
- Zest of 1 lemon
- 100g (3.5 oz) cheddar, grated
- Fennel and rocket salad, to serve
How To Make Salmon And Asparagus Quiche
- Preheat Oven: Heat oven to 200°C (180°C fan/gas 6). Put a baking sheet in the oven to heat up.
- Prepare Pastry Case: Dust a clean work surface with flour. Roll out 600g (21 oz) of the pastry to line a 20 x 30 cm (8 x 12 in) tin. Trim edges so the pastry sits 2-3mm (0.1 in) higher than the tin. Prick the surface with a fork, line with baking parchment, and add baking beans. Place on the hot baking sheet and blind-bake for 15 minutes.
- Pastry Plaits: Roll out the remaining pastry and cut into strips, plait them together. Remove the baking beans from the tart case, brush with a thin layer of beaten egg, and attach the pastry plaits to the edges. Brush with beaten egg and return to the oven for another 15 minutes until cooked through but not brown.
- Cook Onions: Heat the butter in a frying pan over low heat. Add the onion and cook gently for 15-20 minutes until soft. Stir in the fennel seeds and remove from heat; let cool.
- Prepare Asparagus: In a large sauté pan, add asparagus, cover with 2-3 cm (1 in) water, and simmer for 5 minutes. Drain and rinse in cold water to cool quickly. Leave to dry on kitchen paper.
- Cook Salmon: In the same pan, add milk and salmon, bringing to a gentle simmer. Cook for 4 minutes, turning once. Carefully remove the salmon, and pour milk into a heatproof jug.
- Assemble Filling: Spread the onion and fennel mixture across the base of the pastry case. Add asparagus, then break chunks of salmon over it.
- Mix Filling: Combine cream with milk, eggs, dill, and lemon zest; season. Pour this mixture into the pastry case, top with cheese, and return to the oven for 45 minutes to 1 hour until the filling is set and the cheese is golden.
- Serve: Serve warm or cold with fennel and rocket salad.
Recipe Tips
- Blind Bake Properly: Ensure you blind-bake the pastry for the full 15 minutes to avoid a soggy base. Use enough baking beans to weigh it down.
- Cool Ingredients: Let the cooked onions and salmon cool before adding them to the quiche. This prevents the mixture from cooking the eggs prematurely.
- Check Asparagus: Test the asparagus after simmering to ensure it’s tender but still crisp. Overcooking can make it mushy.
- Serve at Room Temperature: For the best taste, let the quiche sit for a few minutes after baking. This allows the flavors to meld and makes it easier to slice.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover Salmon and Asparagus Quiche cool until it reaches room temperature. Then, cover it tightly with plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled quiche tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw the quiche in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the quiche on a baking sheet and cover it with foil. Heat for about 15-20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 slice (approx. 1/8 of the quiche)
- Calories: 160
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Lemon Bundt Cake
- Mary Berry Apple And Blackberry Cake
- Mary Berry Lyonnaise Potatoes
- Mary Berry Pumpkin Pie
Mary Berry Salmon And Asparagus Quiche
Description
This easy and delicious Salmon and Asparagus Quiche by Mary Berry is a creamy, nutritious dish perfect for lunch or dinner. Made with simple ingredients, it features a crispy pastry that holds a flavorful filling. Enjoy it warm or cold, making it a versatile choice for any occasion!
Ingredients
Instructions
- Preheat Oven: Heat oven to 200°C (180°C fan/gas 6). Put a baking sheet in the oven to heat up.
- Prepare Pastry Case: Dust a clean work surface with flour. Roll out 600g (21 oz) of the pastry to line a 20 x 30 cm (8 x 12 in) tin. Trim edges so the pastry sits 2-3mm (0.1 in) higher than the tin. Prick the surface with a fork, line with baking parchment, and add baking beans. Place on the hot baking sheet and blind-bake for 15 minutes.
- Pastry Plaits: Roll out the remaining pastry and cut into strips, plait them together. Remove the baking beans from the tart case, brush with a thin layer of beaten egg, and attach the pastry plaits to the edges. Brush with beaten egg and return to the oven for another 15 minutes until cooked through but not brown.
- Cook Onions: Heat the butter in a frying pan over low heat. Add the onion and cook gently for 15-20 minutes until soft. Stir in the fennel seeds and remove from heat; let cool.
- Prepare Asparagus: In a large sauté pan, add asparagus, cover with 2-3 cm (1 in) water, and simmer for 5 minutes. Drain and rinse in cold water to cool quickly. Leave to dry on kitchen paper.
- Cook Salmon: In the same pan, add milk and salmon, bringing to a gentle simmer. Cook for 4 minutes, turning once. Carefully remove the salmon, and pour milk into a heatproof jug.
- Assemble Filling: Spread the onion and fennel mixture across the base of the pastry case. Add asparagus, then break chunks of salmon over it.
- Mix Filling: Combine cream with milk, eggs, dill, and lemon zest; season. Pour this mixture into the pastry case, top with cheese, and return to the oven for 45 minutes to 1 hour until the filling is set and the cheese is golden.
- Serve: Serve warm or cold with fennel and rocket salad.
Notes
- Blind Bake Properly: Ensure you blind-bake the pastry for the full 15 minutes to avoid a soggy base. Use enough baking beans to weigh it down.
- Cool Ingredients: Let the cooked onions and salmon cool before adding them to the quiche. This prevents the mixture from cooking the eggs prematurely.
- Check Asparagus: Test the asparagus after simmering to ensure it’s tender but still crisp. Overcooking can make it mushy.
- Serve at Room Temperature: For the best taste, let the quiche sit for a few minutes after baking. This allows the flavors to meld and makes it easier to slice.
Mary Berry Salmon And Asparagus Quiche