Mary Berry Salmon and Asparagus Quiche Recipe

Name: Mary Berry Salmon and Asparagus Quiche Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175g plain flour; 100g unsalted butter, cold and cubed; 1 egg yolk; 200g fresh salmon fillet; 150g asparagus; 3 large eggs; 200ml double cream; 100ml full-fat milk; 75g mature Cheddar cheese, grated

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This salmon and asparagus quiche is a beautifully balanced savoury bake with a crisp pastry base and a rich, creamy filling. The flaky salmon pairs perfectly with tender asparagus and a softly set egg custard, finished with just enough cheese for depth without heaviness. It is straightforward to make, suitable for confident beginners, and ideal for lunch, supper, or entertaining. From start to finish, it takes around 1 hour and 30 minutes including baking and cooling.

Ingredients

For the pastry

175g plain flour
100g cold unsalted butter, cubed
1 egg yolk
2 to 3 tbsp cold water

For the filling

200g fresh salmon fillet, skin removed
150g asparagus spears, trimmed
3 large eggs
200ml double cream
100ml full-fat milk
75g mature Cheddar cheese, grated
Salt and freshly ground black pepper
1 tbsp chopped fresh dill or parsley (optional)

How to Make Mary Berry Salmon and Asparagus Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and the filling sets gently.
Make the pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring it together into a soft dough.
Chill and line the tin: Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-based fluted tart tin. Prick the base, chill for 15 minutes, then line with baking parchment and baking beans.
Bake the pastry case: Blind bake for 15 minutes, remove the beans and paper, then return to the oven for 5 minutes until the base feels dry. Reduce the oven temperature to 180°C or 160°C fan.
Prepare the filling: Cut the salmon into bite-sized pieces. Blanch the asparagus in boiling water for 2 minutes, then drain and cut into shorter lengths.
Mix the custard: Whisk the eggs, cream, and milk together in a jug. Season lightly with salt and pepper and stir in the chopped herbs if using.
Assemble the quiche: Scatter the salmon and asparagus evenly over the pastry base. Sprinkle over the grated cheese, then carefully pour over the egg mixture.
Bake: Bake for 30 to 35 minutes until the filling is just set and lightly golden on top. The centre should have a gentle wobble.
Cool and serve: Leave to rest for 10 minutes before removing from the tin. Serve warm or at room temperature.

Tips

How do I stop the pastry going soggy?

Blind baking the pastry properly and ensuring the base feels dry before adding the filling is key. A hot oven also helps seal the base quickly.

Can I use hot-smoked salmon instead?

Yes, hot-smoked salmon works well and adds a deeper flavour. Flake it gently and reduce the seasoning slightly as it can be salty.

What if my quiche browns too quickly?

If the top colours too fast, loosely cover with foil for the final 10 minutes of baking.

Serving Suggestions

Serve with a crisp green salad and lemon dressing
Pair with buttered new potatoes for a fuller meal
Enjoy cold as part of a picnic spread

Storage

Room temperature

The quiche can be kept at room temperature for up to 6 hours, making it ideal for lunches and gatherings.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature or reheat gently before serving.

Freezing

Freeze the baked and cooled quiche, well wrapped, for up to 2 months. Defrost overnight in the fridge and reheat until hot.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 18g
Fat: 26g
Saturated Fat: 14g
Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is best suited to a tart tin, as a loaf tin would affect the texture and baking time.

What size tin works best for this quiche?

A 23cm loose-based fluted tart tin gives the ideal depth and even baking.

Can I use frozen salmon?

Yes, fully defrost and pat it dry before using to avoid excess moisture in the filling.

Is this quiche suitable for children?

Yes, the flavours are mild and creamy, making it suitable for all ages.