This Mary Berry Salmon and Asparagus Quiche is a creamy and elegant recipe, which is made with flaky salmon and tender asparagus. It’s the perfect dish for a special lunch or brunch, ready in about 1 hour and 45 minutes.
Mary Berry Salmon and Asparagus Quiche Ingredients
A classic spring combination for a light yet luxurious tart.
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) cold hard butter or margarine, cut into cubes
- 3 tablespoons cold water
For the Filling:
- 1 bunch of asparagus (about 250g), woody ends trimmed
- 200g (7oz) skinless salmon fillet
- 100ml (3½ fl oz) milk
- 150g (5½ oz) mature Cheddar cheese, grated
- 3 large eggs
- 300ml (10 fl oz) double cream
- ½ small bunch of fresh dill, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon and Asparagus Quiche
A step-by-step guide to this classic and elegant spring dish.
- Make the Pastry: Tip the flour into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water and bring the dough together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8in) loose-bottomed, deep flan tin. Press the pastry into the sides, trim the excess, and prick the base with a fork. Chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Line the chilled pastry case with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the base is pale golden.
- Prepare the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). Bring a small pan of water to a boil and blanch the asparagus for 2 minutes. Drain and immediately run under cold water. Cut into bite-sized pieces. In a separate pan, gently poach the salmon fillet in the milk for about 4-5 minutes until just cooked. Remove the salmon and flake it into large chunks, discarding the milk.
- Assemble the Quiche: Scatter the blanched asparagus pieces and the flaked salmon into the bottom of the baked pastry case. Sprinkle most of the grated Cheddar cheese over the top.
- Add Custard and Bake: In a jug, whisk together the eggs and double cream. Stir in the chopped dill and lemon zest, and season well with salt and pepper. Carefully pour this custard mixture into the quiche. Sprinkle with the remaining cheese. Bake for 35-40 minutes, until the filling is golden and just set with a very slight wobble in the center.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s essential secret for a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the custard from making it soggy.
- How do I keep the filling from being watery? It is crucial to drain the blanched asparagus well. Also, poaching the salmon gently in milk (rather than boiling in water) and then flaking it ensures it stays moist but doesn’t release excess water into the custard.
- How do I know when the quiche is done? The key is to not overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble when you gently shake the tin. It will continue to firm up as it rests.
- Can I use a different cheese? Yes. While a strong, mature Cheddar provides a classic, tangy flavor, this quiche would also be delicious with Gruyère, Emmental, or even a crumbling of soft goat’s cheese over the top.
What To Serve With Salmon and Asparagus Quiche
Classic accompaniments for this versatile spring dish.
This elegant quiche is wonderful for a light lunch, dinner, or picnic. It pairs beautifully with:
- A simple green salad with a sharp lemon vinaigrette dressing
- Buttered new potatoes with fresh mint
- A fresh tomato and cucumber salad
How To Store Salmon and Asparagus Quiche
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche and store it in the refrigerator for up to 3 days.
- Reheat: You can enjoy leftovers cold or gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until warmed through.
Mary Berry Salmon and Asparagus Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 25 g
- Protein: 25 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
Yes, you can. If using smoked salmon, you won’t need to poach it. Simply chop about 150g of smoked salmon and scatter it into the pastry case along with the asparagus.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if your vegetables are not drained properly. Be sure to drain the blanched asparagus well and flake the poached salmon away from its cooking liquid.
Try More Recipes:
- Mary Berry Asparagus Quiche Recipe
- Mary Berry Leek and Stilton Quiche Recipe
- Mary Berry Courgette Quiche Recipe
Mary Berry Salmon and Asparagus Quiche Recipe
Description
A classic and elegant Salmon and Asparagus Quiche inspired by Mary Berry, featuring a crisp, buttery homemade pastry filled with tender flaked salmon, fresh asparagus, and cheese in a rich, creamy dill and lemon custard.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour. Add 3 tbsp cold water to form a dough. Roll out and line a 20cm (8in) deep flan tin. Chill for 30 minutes.
- Blind Bake: Preheat oven to 200°C/400°F. Blind bake the chilled pastry case for 15 minutes with baking beans, then 5 minutes without, until pale golden.
- Filling: Reduce oven to 180°C/350°F. Blanch the asparagus for 2 minutes; drain and chop. Gently poach the salmon in milk for 4-5 minutes; drain and flake.
- Layer the salmon, asparagus, and most of the cheese in the bottom of the baked pastry case.
- Custard: Whisk the eggs and double cream together. Stir in the chopped dill and lemon zest, then season.
- Pour the custard into the quiche. Top with the remaining cheese.
- Bake for 35-40 minutes, until golden and just set with a slight wobble in the center.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- Blanching the asparagus ensures it is perfectly tender and keeps its vibrant green color.
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- This quiche is delicious served hot, warm, or at room temperature.
