There’s something utterly comforting about a warm slice of quiche — especially when it’s made with silky smoked salmon, herby dill, and creamy pockets of cheese tucked into a toasty, golden crust. I’ve made this quiche on rainy Sunday mornings and midweek when I couldn’t be fussed to cook a full meal, and it never disappoints. It’s posh enough for brunch with friends but simple enough to eat barefoot in the kitchen with a glass of crisp white wine and zero shame.
What I love most is the crust — not your usual pastry, but a quick, rustic base made from flour, oil, and everything bagel seasoning. I know, it sounds odd, but it adds the most addictive, savoury crunch. The filling? Like the sea went and hugged a garden. You’ve got flaky salmon, juicy tomato, briny capers, and a hit of fresh dill — it’s basically a bagel board in quiche form.
Why You’ll Love It
- Bagel crust magic – That “everything bagel” twist on the crust is wildly good.
- Full of flavour – Smoked salmon, dill, capers, creamy cheese… every bite sings.
- Ridiculously easy – No faffing about with blind baking or pastry stress.
- Good hot or cold – Brilliant for brunch, packed lunches, or dinner straight from the fridge.
- Customisable – Toss in spinach, mushrooms, or change the cheese if you fancy.
- Elegant but hearty – Feels fancy without being fiddly.
Ingredients
For the crust:
- ½ cup all-purpose flour
- ½ cup whole wheat flour (or just use all-purpose)
- ¼ cup avocado oil (or any neutral oil)
- ¼ cup cold water
- 1½ tbsp everything bagel seasoning
For the filling:
- 5 large eggs
- 1 cup milk (whole, oat, almond — your call)
- 1 tsp dried dill
- ¼ tsp fine sea salt
- 1 tbsp capers, chopped
- ½ cup chopped tomatoes (I used a Roma)
- 2 oz cream cheese or goat cheese
- 4 oz smoked salmon, torn into pieces
How to Make It
Mix up the crust:
In a medium bowl, stir together the flours and bagel seasoning. In a separate cup, whisk the oil and cold water until it emulsifies slightly (it’ll look cloudy). Pour into the flour and mix with a wooden spoon until it clumps into a dough.
Press it in:
Drop the dough into a greased 9- or 10-inch pie plate and press it out with your fingers — up the sides too. No need to roll unless you really want to.
Whisk the filling:
In another bowl, whisk the eggs, milk, dill, and salt. Stir in the chopped tomatoes and capers. I sometimes sneak in a handful of baby spinach here if I’ve got it wilting in the fridge.
Pour and dot:
Pour the egg mixture into your crust. Dot the top with little blobs of cream cheese, then scatter the torn salmon across everything so it bakes into the custard.
Bake and wait:
Pop it into a 375°F oven and bake for 53–55 minutes, or until the centre is just set and the top is golden. Let it cool for 15 minutes before slicing — this bit’s hard, but worth it.
Slice and devour:
Serve warm, at room temp, or even cold the next day. It’s a vibe every which way.
Common Mistakes and How to Dodge Them
Crust too crumbly or dry?
You might need just a smidge more water. Add a teaspoon at a time until it presses together easily.
Filling overflow?
Use a deeper pie dish or leave a little gap at the top. Overflow quiche = eggy oven disaster.
Too salty?
Be mindful with the capers, smoked salmon, and seasoning — all three bring their own saltiness. Taste your add-ins and adjust accordingly.
Soggy bottom?
If your tomatoes are super juicy, drain or dab them first. Watery fillings are the enemy of crisp crusts.
Storage and Reheating
In the fridge:
Keeps nicely in an airtight container for 3 days. Reheat or eat cold (seriously, it’s lush cold).
In the freezer:
Wrap tightly and freeze for up to a month. Slice first for easy portioning.
To reheat:
Oven: 350°F for 15 mins.
Microwave: 30-second bursts.
Air fryer: 10 mins at 350°F — gets the crust crispy again!
Frequently Asked Questions
Can I skip the bagel seasoning in the crust?
Sure! Use plain crust or toss in a bit of dried onion, garlic powder, or sesame seeds instead.
What’s the best smoked salmon to use?
Any kind you love. Cold-smoked is classic, but hot-smoked gives a flakier texture. Just tear it up small-ish.
Can I make it dairy-free?
Use a plant-based milk and dairy-free cream cheese. Skip the cheese entirely if you prefer — it’ll still be good!
Is this brunch or dinner?
Both. And also lunch. And possibly breakfast if you’re feeling bold. It’s endlessly flexible.
Nutrition Facts (Per Serving)
- Calories: 521 kcal
- Total Fat: 40g
- Saturated Fat: 20g
- Carbs: 20g
- Sugar: 2.8g
- Protein: 20g
- Sodium: 561mg
More Mary Berry Recipe:
Mary Berry Smoked Salmon Quiche
Description
A rustic, flavour-packed quiche with creamy cheese, tender smoked salmon, and a delightfully savoury crust made with everything bagel seasoning.
Ingredients
Instructions
- Preheat oven to 375°F. Grease a 9- or 10-inch pie plate.
- Mix flours and seasoning. Whisk oil and water, stir into flour to form dough.
- Press into pie plate to form crust.
- Whisk eggs, milk, dill, and salt. Stir in capers and tomatoes.
- Pour filling into crust, dot with cheese, and scatter salmon on top.
- Bake for 53–55 mins. Cool 15 mins before slicing.
Notes
- Drain tomatoes if very juicy to avoid sogginess.
- Cool before slicing for clean cuts.
- Full-fat milk makes for a richer custard.
- Sprinkle extra bagel seasoning on top if you’re feeling fancy.