This Salmon and Asparagus Quiche is a creamy treat made with plain flour, buttery pastry, asparagus, salmon, and lemon zest. It takes 90 minutes to prepare and cook, and it makes 6 servings.
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💗 The Benefits Of Trying This Delicious Recipe:
- Versatile Delight. Adaptable for any meal, breakfast, lunch, or dinner.
- Fresh Fusion. Blends tender salmon with vibrant asparagus for a delightful harmony.
- Creamy Elegance. Rich double cream and eggs create a luscious, luxurious texture.
- Flavorful Simplicity. Effortlessly combines dill, lemon zest, and cheddar for a burst of flavors.
❓ What Is Mary Berry Salmon And Asparagus Quiche Recipe?
The Mary Berry Salmon and Asparagus Quiche has salmon, asparagus, cream, eggs, and cheese. It has a rich, creamy texture and delicious flavors. This famous meal, named after British chef Mary Berry, combines delicate salmon and crisp asparagus in a buttery pastry shell.
🥬 Mary Berry Salmon And Asparagus Quiche Ingredients
- plain flour, for dusting
- 700g shop-bought or homemade pastry
- 50g butter
- 1 large onion, halved and cut into thin slices
- 1 tsp. fennel seeds
- bunch asparagus (approximately 400g), woody ends trimmed, then halved lengthways
- 100ml milk
- 300g skinless salmon fillets
- 300-ml double cream
- 3 large eggs, beaten
- ½ small bunch dill, stalks removed
- zest 1 lemon
- 100g cheddar, grated
- fennel and rocket salad
🥧 Instructions For Mary Berry Salmon And Asparagus Quiche
- Preheat the oven to 200C/180C fan/gas 6 and place a baking sheet inside.
- Roll out 600g of pastry to line a 20 x 30cm tin, prick the surface, line with parchment and baking beans, then blind-bake for 15 minutes.
- Roll out the remaining pastry, create strips, and plait them. Remove the tin from the oven, brush with beaten egg, and place the pastry pieces on the edges. Bake for another 15 minutes.
- Cook onions with fennel seeds in butter until soft, then set aside to cool.
- Cook asparagus for 5 minutes, drain, and set aside. Simmer the salmon in milk for 4 minutes, then remove and set aside.
- Layer onions in the pastry case, and add asparagus and salmon chunks.
- Mix cream, eggs, dill, and lemon zest; season; pour into the pastry case; top with cheese; and bake for 45 minutes to 1 hour until set and golden.
- Serve warm or cold with fennel and rocket salad.
💭 Recipe Tips
- Use fresh asparagus. Ensure it’s trimmed well to avoid a fibrous texture in the quiche.
- Opt for skinless salmon. Remove the skin to maintain a smooth texture within the quiche.
- Monitor the cream quantity. Avoid excess to prevent a runny or over-rich filling.
- Precooked asparagus. To prevent unevenly cooked or tough asparagus, blanch it before adding it to the quiche.
- Adjust seasoning cautiously. Over-seasoning can overpower the delicate flavors; season gently and taste-test before baking.
🥗 What To Serve With Salmon And Asparagus Quiche?
Serve with a fresh green salad or roasted vegetables for a balanced meal accompany with a side of crusty bread or a light soup for added variety and satisfaction.
🎚 How To Store Leftovers Salmon And Asparagus Quiche?
- In The Fridge. Cool your leftovers Salmon And Asparagus Quiche cover it and refrigerate within 2 hours it lasts 3–4 days.
- In The Freezer. cool leftovers Salmon And Asparagus Quiche wrap airtight label it and freeze it for up 1 month. thaw overnight, and reheat gently.
🥵 How To Reheat Leftovers Salmon And Asparagus Quiche?
- Oven method. Cover leftovers Salmon And Asparagus Quiche with foil and reheat at 325°F (160°C) for 15-20 minutes to retain texture.
- Microwave. Heat individual slicesof your leftovers Salmon And Asparagus Quiche for 1-2 minutes, checking to avoid overheating and maintaining moisture.
FAQs
How Do You Prevent A Soggy Bottom Crust In A Salmon And Asparagus Quiche?
To prevent a soggy crust, blind-bake pastry, brush with egg wash, or use a thin layer of cheese or breadcrumbs as a barrier.
Why Is Flour Needed In A Quiche?
Flour in quiche binds ingredients, absorbs moisture, and helps in setting the custard for a firm texture.
How Do I Know When A Salmon And Asparagus Quiche Is Done Baking?
A baked quiche is done when the center is set, firm yet slightly jiggly, and a knife inserted comes out clean.
What’s The Best Type Of Cheese To Use In A Salmon And Asparagus Quiche?
Cheddar or Gruyère add a rich flavor and melt well in a Salmon and Asparagus Quiche. Adjust based on preference.
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Mary Berry Salmon And Asparagus Quiche Nutrition Facts
Amount Per Serving
- Calories: 816 kcal
- fat: 63g
- saturates: 30g
- carbs: 37g
- sugars: 5g
- fibre: 5g
- protein: 22g
- salt: 1g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Salmon And Asparagus Quiche
Description
This Salmon and Asparagus Quiche is a creamy treat made with plain flour, buttery pastry, asparagus, salmon, and lemon zest. It takes 90 minutes to prepare and cook, and it makes 6 servings.
Ingredients
Instructions
- Preheat oven to 200C/180C fan/gas 6 and place a baking sheet inside.
- Roll out 600g of pastry to line a 20 x 30cm tin, prick the surface, line with parchment and baking beans, then blind-bake for 15 mins.
- Roll out the remaining pastry, create strips, and plait them. Remove the tin from the oven, brush with beaten egg, and place the pastry plaits on the edges. Bake for another 15 minutes.
- Cook onions with fennel seeds in butter until soft, then set aside to cool.
- Cook asparagus for 5 mins, drain, and set aside. Simmer salmon in milk for 4 mins, then remove and set aside.
- Layer onions in the pastry case, and add asparagus and salmon chunks.
- Mix cream, eggs, dill, and lemon zest, season, pour into the pastry case, top with cheese, and bake for 45 mins-1 hr until set and golden.
- Serve warm or cold with fennel and rocket salad.
Notes
- Use fresh asparagus. Ensure it’s trimmed well to avoid a fibrous texture in the quiche.
- Opt for skinless salmon. Remove skin to maintain a smooth texture within the quiche.
- Monitor cream quantity. Avoid excess to prevent a runny or over-rich filling.
- Precooked asparagus. To prevent unevenly cooked or tough asparagus, blanch it before adding to the quiche.
- Adjust seasoning cautiously. Over-seasoning can overpower the delicate flavors; season gently and taste-test before baking.