Mary Berry Smoked Salmon Quiche Recipe

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This smoked salmon quiche is a classic, well-balanced savoury bake with a crisp pastry base and a softly set, creamy filling. The flavour is rich but delicate, with smoked salmon, eggs, and cream coming together beautifully. It is straightforward to make and suitable for confident beginners, with results that feel special enough for guests. From start to finish, allow around 1 hour 20 minutes including baking and cooling.

Ingredients

For the pastry base

200g ready-rolled shortcrust pastry
Butter, for greasing
Plain flour, for dusting

For the filling

200g smoked salmon, cut into bite-sized pieces
3 large eggs
200ml double cream
100ml full-fat milk
1 tablespoon fresh dill, finely chopped
Salt and freshly ground black pepper

How to Make Mary Berry Smoked Salmon Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the quiche bakes evenly.
Line the tin: Roll out the pastry and line a 23cm loose-bottomed tart tin. Trim the edges neatly and prick the base with a fork.
Blind bake: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, then remove the beans and bake for 5 minutes more until lightly golden.
Mix the filling: Whisk the eggs, cream, milk, dill, salt, and pepper until smooth and well combined.
Assemble: Scatter the smoked salmon evenly over the pastry base, then pour over the egg mixture.
Bake: Bake for 30 to 35 minutes until the filling is just set with a slight wobble in the centre.
Cool: Leave the quiche to cool for at least 10 minutes before slicing and serving.

Tips

How do I stop the pastry from going soggy?

Blind baking the pastry fully and letting it turn lightly golden before adding the filling is the key to a crisp base.

Can I make this quiche ahead of time?

Yes, it can be baked earlier in the day and served warm or at room temperature without losing texture.

Should the centre be completely firm?

A slight wobble is perfect. The filling will continue to set as it cools.

Serving Suggestions

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

Storage

Room temperature

Keep for up to 6 hours once cooled, covered loosely.

Refrigerator

Store in an airtight container for up to 3 days. Bring to room temperature before serving.

Freezing

Freeze whole or in slices for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 22 g
Protein: 17 g
Fat: 29 g
Saturated Fat: 15 g
Sodium: 620 mg

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

Can I use hot smoked salmon instead?

Yes, hot smoked salmon works well and gives a firmer texture with a deeper flavour.

What tin size is best for this quiche?

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

Can I add vegetables to the filling?

Lightly cooked leeks or spinach can be added, but avoid excess moisture.

Can this be served cold?

Yes, this quiche slices well and tastes excellent when fully cooled.