Mary Berry Salmon And Broccoli Quiche

I remember the first time I made this salmon and broccoli quiche — it was a Sunday afternoon, my mum fussing about in the kitchen, jazz on the radio, and the smell of something buttery and savoury slowly filling the house. The quiche was cut into thick wedges, still warm, and we ate it standing up because no one had the patience to wait. That flaky crust, the soft custard, the sharpness of cheese and the mellow, creamy salmon — it was comfort on a plate.

Mary Berry’s Salmon and Broccoli Quiche is one of those dishes that brings people to the table without fanfare. It’s the quiet hero of family brunches and midweek suppers. The mix of creamy egg filling, delicate fish, and just-blanched greens wrapped in homemade pastry… it’s familiar, yet special. And it’s easier to pull off than you’d think.

Let’s dive into it, slowly and with care — like all good things should begin.

Ingredients List

For the Pastry

• 170g (¾ cup) plain flour — gives us that tender, buttery base
• 85g cold butter, cubed — keep it chilled, it’s what makes the crust flaky
• 1 tsp salt
• 4–6 tbsp ice-cold water — just enough to bring it all together

For the Filling

• 140g fresh salmon fillet — skinless and boneless; leftover salmon works beautifully too
• 30g broccoli — cut into small florets
• 20g mozzarella — for creaminess
• 3 eggs
• 240ml double cream — lush, rich, no skimping here
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano (optional) — I like a whisper of herbs in the custard

How To Make It (Instructions)

1. Make the pastry dough: In a food processor or bowl, combine flour and salt. Add butter and pulse or rub with fingertips until it resembles breadcrumbs.
2. Add the cold water: One tablespoon at a time, just until the dough barely holds together. Don’t overmix.
3. Shape into a disc: Wrap in cling film and let it rest in the fridge for 30 minutes. You can skip this, but the pastry gods will frown upon you.
4. Preheat your oven to 175°C (350°F). Line a 9-inch tart tin.
5. Roll out the dough: On a floured surface, to about ⅛ inch thick. Gently press into the tin and trim the edges. Prick the base with a fork.
6. Freeze the crust for 30 minutes: It stops shrinking in the oven. Trust me, I learned this the hard way.
7. Blind bake: Line with parchment and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake another 10 minutes until lightly golden.
8. Cook the salmon: Season and gently pan-fry until just done. Let it rest on a paper towel.
9. Blanch the broccoli: 4 minutes in boiling water, then straight into cold water to keep the colour vibrant.
10. Whisk eggs, cream, salt, pepper, and oregano: Set aside — this is your silky custard.
11. Assemble: Scatter salmon, broccoli, and mozzarella in the pastry shell. Pour over the egg mixture.
12. Bake: About 30 minutes, or until the centre just wobbles slightly. The smell alone will have people wandering into the kitchen.
13. Cool slightly before slicing: Or don’t. I rarely wait.

Common Mistakes

Do I need to cook the salmon and broccoli first?
Yes — raw veg and fish will make the quiche watery. Pre-cook both just enough to take the edge off.

Why is my quiche soggy on the bottom?
You likely didn’t blind bake the crust long enough. A hot oven and pie weights are your friend.

Can I use milk instead of cream?
You can — but don’t. Cream gives the custard that lovely set and richness. Milk makes it too watery.

Why is the top overcooked but the middle still jiggly?
You probably baked it too hot. Quiche needs gentle heat and patience. Been there.

Help! My crust shrank!
Did you skip chilling the dough or the tin? That’s usually the culprit — and I’ve definitely tried to rush it too.

Storage and Reheating Tips

In the fridge: Cool completely, cover well with foil or cling film, and refrigerate for up to 3 days. The flavour deepens!

In the freezer: Wrap slices tightly in foil and pop in a freezer-safe bag. Keeps for up to 2 months. Thaw overnight in the fridge.

To reheat:

• Oven: 175°C (350°F), 15–20 minutes, covered loosely with foil.
• Microwave: 1–2 minutes per slice, medium power.
• Stovetop: Yes, really. Low heat, non-stick pan, lid on — it gently crisps the base back up.

What To Serve With It

• A peppery rocket salad with lemon vinaigrette — the sharpness cuts through the richness.
• Roasted baby potatoes with rosemary — hearty and herby.
• A glass of chilled Chardonnay — buttery wine for buttery crust. What more could you want?

FAQ Section

Can I make this gluten-free?
Yes — use a gluten-free flour blend for the crust, or swap in a gluten-free ready-made pastry.

What’s the best cheese substitute for mozzarella?
Gruyère or cheddar work well — just grate it finely so it melts smoothly.

Can I make it ahead of time?
Absolutely. Make the quiche the day before and gently reheat. It’s even better the next day.

Do I need to use pie weights when baking the crust?
They really help. No weights? Use dried beans or rice — I keep a jar of “baking beans” just for this.

Try More Recipes:

• Chicken Dijon Mary Berry
• Mary Berry Pumpkin Soup 
• Chicken Dijon Mary Berry