Mary Berry’s Salmon and Broccoli Quiche is made with broccoli, asparagus, hot smoked salmon, and spring onions, along with eggs, milk, fresh dill, and fresh basil. This delicious Salmon and Broccoli Quiche recipe creates a hearty lunch or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the pastry:
- 80g/2¾oz light vegetable spread, plus extra for greasing
- 200g/7oz wholemeal flour, plus extra for dusting
- 1 tsp sea salt
For the filling:
- 150g/5½oz broccoli, cut into 2.5cm/1in florets
- 150g/5½oz asparagus, cut into 5cm/2in lengths
- 6 large free-range eggs
- 100ml/3½fl oz full-fat milk
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh basil
- 250g/9oz hot smoked salmon
- 100g/3½oz frozen peas, defrosted
- 3 spring onions, trimmed and finely sliced
- Sea salt and freshly ground black pepper
How To Make Salmon And Broccoli Quiche
- Prepare the tin: Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- Make the pastry: In a food processor, combine flour, salt, and vegetable spread until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water and pulse briefly to form a soft dough. Wrap in cling film and refrigerate for 15 minutes.
- Preheat the oven: Set to 200°C/180°C Fan/Gas 6.
- Roll out the pastry: On a floured surface, roll the pastry to the thickness of a £1 coin (approx. ¼in) and 6cm/2½in larger than the tin diameter. Lay in the tin, pressing into edges with excess hanging over.
- Blind bake the pastry: Prick the pastry with a fork, line with baking paper, and add baking beans. Bake for 15 minutes, then remove paper and beans and bake for an additional 10 minutes. Reduce oven temperature to 180°C/160°C Fan/Gas 4.
- Prepare the filling: Steam broccoli and asparagus over boiling water for 5 minutes. Drain and cool. Beat eggs with milk, dill, basil, salt, and pepper.
- Assemble the quiche: Arrange broccoli and asparagus in the baked pastry case. Flake over the salmon, scatter peas and spring onions. Pour the egg mixture over the filling.
- Bake the quiche: In the oven for 30–35 minutes, or until just set. Trim excess pastry with a knife.
- Cool and serve: Let the quiche cool slightly before removing from the tin and cutting into six slices.
Recipe Tips
- Chill the dough well: Make sure to refrigerate the pastry dough for at least 15 minutes. This helps the pastry stay firm and prevents it from shrinking during baking.
- Pre-bake the pastry properly: Blind bake the pastry until it’s golden and crisp to avoid a soggy bottom. Remove the baking beans and paper before baking the base to ensure it’s fully cooked.
- Don’t overfill the quiche: Pour the egg mixture carefully and stop before it reaches the top of the pastry to prevent spilling during baking.
- Cool the quiche before slicing: Allow the quiche to cool slightly before cutting. This helps it set properly and makes slicing easier.
- Adjust seasoning to taste: Before adding the egg mixture to the quiche, taste it and adjust the seasoning as needed. Fresh herbs and seasoning make a big difference in flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover quiche cool to room temperature. Then, cover it with plastic wrap or foil and refrigerate for up to 3 days.
- Freeze: Wrap the quiche tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. To thaw, move it to the refrigerator for several hours or overnight before serving.
- Reheat: Preheat your oven to 180°C/160°C Fan/Gas 4. Place the quiche on a baking sheet and cover it loosely with foil to prevent over-browning. Heat for about 15–20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/6 of the quiche)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 155mg
- Sodium: 500mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 20g
Try More Mary Berry Recipes:
- Mary Berry Christmas Beef Pie
- Mary Berry Christmas Gammon
- Mary Berry Christmas Fruit Cake
- Mary Berry Christmas Turkey
Mary Berry Salmon And Broccoli Quiche
Description
Mary Berry’s Salmon and Broccoli Quiche is made with broccoli, asparagus, hot smoked salmon, and spring onions, along with eggs, milk, fresh dill, and fresh basil. This delicious Salmon and Broccoli Quiche recipe creates a hearty lunch or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
For the pastry:
For the filling:
Instructions
- Prepare the tin: Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- Make the pastry: In a food processor, combine flour, salt, and vegetable spread until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water and pulse briefly to form a soft dough. Wrap in cling film and refrigerate for 15 minutes.
- Preheat the oven: Set to 200°C/180°C Fan/Gas 6.
- Roll out the pastry: On a floured surface, roll the pastry to the thickness of a £1 coin (approx. ¼in) and 6cm/2½in larger than the tin diameter. Lay in the tin, pressing into edges with excess hanging over.
- Blind bake the pastry: Prick the pastry with a fork, line with baking paper, and add baking beans. Bake for 15 minutes, then remove paper and beans and bake for an additional 10 minutes. Reduce oven temperature to 180°C/160°C Fan/Gas 4.
- Prepare the filling: Steam broccoli and asparagus over boiling water for 5 minutes. Drain and cool. Beat eggs with milk, dill, basil, salt, and pepper.
- Assemble the quiche: Arrange broccoli and asparagus in the baked pastry case. Flake over the salmon, scatter peas and spring onions. Pour the egg mixture over the filling.
- Bake the quiche: In the oven for 30–35 minutes, or until just set. Trim excess pastry with a knife.
- Cool and serve: Let the quiche cool slightly before removing from the tin and cutting into six slices.
Notes
- Chill the dough well: Make sure to refrigerate the pastry dough for at least 15 minutes. This helps the pastry stay firm and prevents it from shrinking during baking.
- Pre-bake the pastry properly: Blind bake the pastry until it’s golden and crisp to avoid a soggy bottom. Remove the baking beans and paper before baking the base to ensure it’s fully cooked.
- Don’t overfill the quiche: Pour the egg mixture carefully and stop before it reaches the top of the pastry to prevent spilling during baking.
- Cool the quiche before slicing: Allow the quiche to cool slightly before cutting. This helps it set properly and makes slicing easier.
- Adjust seasoning to taste: Before adding the egg mixture to the quiche, taste it and adjust the seasoning as needed. Fresh herbs and seasoning make a big difference in flavor.
Mary Berry Salmon And Broccoli Quiche