This Mary Berry Smoked Salmon Quiche is a creamy and elegant recipe, which is made with savory smoked salmon and fresh dill. It’s the perfect dish for a special brunch or light lunch, ready in about 1 hour and 45 minutes.
Mary Berry Smoked Salmon Quiche Ingredients
A classic 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:
- 200g (7oz) smoked salmon, chopped or torn into pieces
- 4 spring onions, thinly sliced
- 150g (5½ oz) Gruyère or mature Cheddar cheese, grated
- 3 large eggs
- 300ml (10 fl oz) double cream
- 2 tablespoons chopped fresh dill
- Zest of 1 lemon
- Salt and freshly ground black pepper
How To Make Mary Berry Smoked Salmon Quiche
A step-by-step guide to this classic and elegant 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.
- Assemble the Quiche: Reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). Scatter the sliced spring onions, chopped smoked salmon, and most of the grated cheese into the bottom of the baked pastry case.
- 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.
- Final Bake: Bake for 30-35 minutes, until the filling is golden and just set with a very slight wobble in the center. Let it cool in the tin for about 10 minutes before serving.
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 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 make the pastry ahead of time? Yes, this is a great time-saver. You can make the pastry dough, wrap it well in cling film, and store it in the refrigerator for up to 2 days before you plan to roll it out and bake it.
- What’s the best salmon to use? A good quality smoked salmon will give the best flavor. You can use regular smoked salmon slices, or for a meatier texture, you can use hot-smoked salmon flakes.
What To Serve With Smoked Salmon Quiche
Classic accompaniments for this elegant dish.
This sophisticated quiche is wonderful for a light lunch, dinner, or picnic. It pairs beautifully with:
- A simple green salad with a sharp lemon and dill vinaigrette
- Buttered new potatoes
- A side of steamed asparagus
- A glass of chilled Sauvignon Blanc
How To Store Smoked Salmon 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 Smoked Salmon Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 520 kcal
- Carbohydrates: 25 g
- Protein: 22 g
- Fat: 38 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.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. Be sure to bake only until the center has a slight wobble. Using double cream, as suggested, also creates a richer, more stable custard.
Yes. If using fresh salmon, poach about 200g of skinless fillet in a little milk or water for 4-5 minutes until just cooked. Let it cool, then flake it into large pieces and use it in place of the smoked salmon.
Try More Recipes:
- Mary Berry Salmon and Asparagus Quiche Recipe
- Mary Berry Asparagus Quiche Recipe
- Mary Berry Leek and Stilton Quiche Recipe
Mary Berry Smoked Salmon Quiche Recipe
Description
A classic and elegant Smoked Salmon Quiche inspired by Mary Berry, featuring a crisp, buttery homemade pastry filled with pieces of smoked salmon, fresh dill, and cheese in a rich, creamy lemon-kissed 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.
- Assemble: Reduce oven to 180°C/350°F. Layer the spring onions, smoked salmon, 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: Bake for 30-35 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.”
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- The combination of dill and lemon is classic with salmon and brightens the rich custard.
- This quiche is delicious served hot, warm, or at room temperature.
