This savory Mary Berry Salmon and Broccoli Quiche is prepared using salmon, broccoli, mozzarella, eggs, and heavy cream. This delicious Salmon and Broccoli Quiche recipe makes a perfect dinner that takes about 90 minutes to prepare and can serve up to six people.
Mary Berry Salmon And Broccoli Quiche Ingredients
For the Crust
- 3/4 cup (170g) flour
- 1/2 cup (113g) cold butter, cubed
- 1 teaspoon salt
- 4-6 tablespoons cold water
For the Filling
- 5oz (140g) salmon fillet, boneless and skinless (or leftover salmon)
- 2oz (30g) broccoli, chopped into small pieces
- 2oz (20g) mozzarella, shredded
- 3 eggs
- 1 cup (240ml) heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
How To Make Mary Berry Salmon And Broccoli Quiche
- Prepare the crust: Blend the flour, salt, and butter in a food processor until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, until the dough forms. Avoid over-mixing. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the filling: Whisk together the eggs, heavy cream, 1/4 teaspoon salt, black pepper, and dried oregano in a bowl. Set the mixture aside.
- Cook the salmon: Season the salmon pieces with salt and pepper, then sauté them in olive oil over medium heat until fully cooked, about 5-7 minutes. Remove the salmon from the pan and drain on a paper towel.
- Cook the broccoli: Boil the broccoli in salted water for 4 minutes, then drain and set aside.
- Roll out the dough: Roll out the chilled dough on a floured surface to 1/8 inch (3mm) thickness. Fit it into a 9-10 inch (23-25cm) pie dish, trimming any excess dough. Prick the bottom of the crust with a fork. Freeze the crust for 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes or until the crust is golden brown.
- Assemble the quiche: Place the cooked salmon and broccoli evenly in the pre-baked crust. Sprinkle with shredded mozzarella. Pour the egg and cream mixture over the filling.
- Bake the quiche: Bake in the preheated oven for 30 minutes or until the filling is set and lightly golden. Allow the quiche to cool slightly before serving.
Recipe Tips
- Blanching broccoli: Blanch the broccoli for just two minutes to keep it bright green and slightly crisp before baking.
- Alternative cheese: Swap mozzarella for cheddar or gruyere to add a different flavor profile to your quiche.
- Adding herbs: Add fresh herbs like dill or chives to the egg mixture for an extra burst of flavor.
- Using pre-cooked salmon: If using leftover salmon, make sure it’s thoroughly heated to avoid uneven cooking in the quiche.
- Preventing soggy crust: Pre-bake the crust completely and let it cool slightly before adding the filling to prevent sogginess.
What To Serve With Salmon And Broccoli Quiche
Serve your savory Salmon and Broccoli Quiche with roasted beet and goat cheese salad, lemon asparagus, quinoa tabbouleh, garlic, and herb roasted potatoes, and caramelized onion and apple chutney.
You can also pair it with avocado and grapefruit salad, fennel, and orange slaw for a refreshing touch.
How To Store Salmon And Broccoli Quiche
To Refrigerate: Store the quiche in an airtight container or tightly wrapped in plastic wrap. Refrigerate within two hours of baking and consume within three days for the best flavor and texture.
To Freeze: Wrap the quiche tightly in plastic wrap, then aluminum foil, to prevent freezer burn. Freeze for up to one month. Thaw in the refrigerator overnight before reheating for best results.
How To Reheat Salmon And Broccoli Quiche
In The Oven: Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet, cover with foil, and bake for 15-20 minutes until heated through; or until the internal temperature reaches 165°F (74°C).
In The Microwave: Place a slice of quiche on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes until warmed through; check and heat in 30-second intervals as needed.
In The Air Fryer: Preheat the air fryer to 325°F (160°C). Place the quiche slice in the basket, ensuring it’s not overcrowded. Heat for 5-7 minutes until hot; check halfway through to prevent overcooking.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli instead of fresh. Thaw the broccoli completely and drain any excess water. Pat the broccoli dry with a paper towel to prevent excess moisture. This ensures the quiche filling remains firm and not watery.
Do I need to cook the salmon before adding it to the quiche?
Yes, cooking the salmon before adding it to the quiche is necessary. Sauté the salmon pieces until fully cooked, ensuring they are flaky and tender. This step ensures even cooking and prevents raw fish from being in the finished quiche.
Can I make the crust ahead of time?
Yes, you can make the crust ahead of time. Prepare the dough and shape it into a disc. Wrap it tightly in plastic wrap and refrigerate for up to two days. Roll out and blind-bake the crust when ready to assemble the quiche.
Mary Berry Salmon And Broccoli Quiche Nutrition Facts
Amount Per Serving
- Calories:400
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 250mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugars: 3g
- Protein: 20g
Try More Mary Berry Recipes:
Mary Berry Salmon And Broccoli Quiche
Description
This savory Mary Berry Salmon and Broccoli Quiche is prepared using salmon, broccoli, mozzarella, eggs, and heavy cream. This delicious Salmon and Broccoli Quiche recipe makes a perfect dinner that takes about 90 minutes to prepare and can serve up to six people.
Ingredients
For the Crust
For The Filling
Instructions
- Prepare the crust: Blend the flour, salt, and butter in a food processor until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, until the dough forms. Avoid over-mixing. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the filling: Whisk together the eggs, heavy cream, 1/4 teaspoon salt, black pepper, and dried oregano in a bowl. Set the mixture aside.
- Cook the salmon: Season the salmon pieces with salt and pepper, then sauté them in olive oil over medium heat until fully cooked, about 5-7 minutes. Remove the salmon from the pan and drain on a paper towel.
- Cook the broccoli: Boil the broccoli in salted water for 4 minutes, then drain and set aside.
- Roll out the dough: Roll out the chilled dough on a floured surface to 1/8 inch (3mm) thickness. Fit it into a 9-10 inch (23-25cm) pie dish, trimming any excess dough. Prick the bottom of the crust with a fork. Freeze the crust for 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes or until the crust is golden brown.
- Assemble the quiche: Place the cooked salmon and broccoli evenly in the pre-baked crust. Sprinkle with shredded mozzarella. Pour the egg and cream mixture over the filling.
- Bake the quiche: Bake in the preheated oven for 30 minutes or until the filling is set and lightly golden. Allow the quiche to cool slightly before serving.