Mary Berry Smoked Salmon Quiche Recipe – Creamy Savoury Bake

Looking for a savoury bake that combines crisp pastry with a creamy, flavourful filling? This Mary Berry Smoked Salmon Quiche Recipe brings together smoked salmon, Gruyère cheese, eggs, double cream, milk, fresh herbs, lemon zest, and asparagus in a buttery homemade pastry case. The filling is baked until just set, giving the quiche a creamy texture with a slight wobble in the centre.

The quiche can be served warm or cold, making it suitable for brunch, lunch, light dinners, picnics, buffets, and entertaining. Below, you’ll find the equipment and ingredients, followed by the cooking method, expert tips, serving suggestions, storage guidance, FAQs, and available nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Smoked Salmon Quiche Recipe:

Having the right equipment makes preparing this Mary Berry Smoked Salmon Quiche Recipe much easier and helps achieve a crisp pastry with an evenly baked filling. Each tool plays an important role in creating a professional-looking homemade quiche.

• Mixing bowl – Combines the pastry ingredients evenly.
• Large bowl – Holds the custard filling ingredients while mixing.
• Rolling pin – Rolls the pastry to an even thickness.
• Lightly floured surface – Prevents the pastry from sticking while rolling.
• 23cm tart tin – Shapes and supports the quiche during baking.
• 23cm flan tin – An alternative tin for baking the quiche.
• Loose-bottomed flan tin – Makes removing the finished quiche easier.
• Fork – Pricks the pastry base before blind baking.
• Baking paper – Lines the pastry during blind baking.
• Parchment paper – Alternative lining for blind baking.
• Baking beans – Weighs down the pastry to stop it puffing up.
• Uncooked rice – A simple substitute for baking beans.
• Whisk – Blends the eggs and cream into a smooth custard.
• Jug – Makes pouring the custard into the pastry easier.
• Chopping board – Provides a safe surface for preparing ingredients.
• Knife – Chops the smoked salmon and herbs neatly.
• Measuring jug – Measures liquids accurately.
• Grater – Finely grates the Gruyère cheese.
• Oven – Bakes the quiche until golden and set.
• Refrigerator – Chills the pastry before baking and stores leftovers.
• Cling film – Wraps the pastry while it chills.
• Cooling rack – Allows the quiche to cool evenly before slicing.

Ingredients

Ingredients for Mary Berry Smoked Salmon Quiche Recipe:

This Mary Berry Smoked Salmon Quiche Recipe uses simple, fresh ingredients to create a rich and satisfying meal. A buttery homemade pastry pairs perfectly with a creamy filling made from smoked salmon, double cream, and Gruyère cheese. Fresh herbs and asparagus add colour and flavour, making this quiche ideal for brunch, lunch, or a light dinner.

Ingredient	Quantity
Plain flour	225g
Cold butter (or unsalted butter, cut into butter cubes)	100g
Egg yolk	1 large
Cold water	2–3 tbsp
Smoked salmon, roughly chopped smoked salmon	200g
Large eggs	3
Double cream	200ml
Full-fat milk	100ml
Gruyère cheese, grated Gruyère cheese	100g
Fresh dill, chopped	2 tbsp
Parsley, chopped	1 tbsp
Lemon zest	1 tsp
Fresh asparagus (asparagus spears)	8 spears
Salt	¼ tsp, or to taste
Freshly ground black pepper	½ tsp
Cheddar cheese (optional substitute for Gruyère)	100g

How to Make Mary Berry Smoked Salmon Quiche

1. Make the pastry by placing the flour and butter into a bowl. Rub butter into flour until the mixture has a breadcrumbs texture. Add egg yolk and cold water, then bring dough together into a smooth ball.
2. Wrap in cling film and chill the pastry in the refrigerator for about 30 minutes. Meanwhile, preheat oven to 200°C (180°C fan).
3. Lightly flour your work surface and roll out pastry into a large circle. Carefully line tart tin with the pastry and trim away any excess. Prick the base with a fork.
4. Line the pastry with parchment and fill it with baking beans. Blind bake for 15 minutes, then remove parchment paper and beans. Return the pastry to the oven and bake until golden for another 5–8 minutes.
5. While the pastry bakes, prepare filling by whisking together the eggs, cream, and milk. Whisk eggs and cream until smooth, then stir in cheese, dill, parsley, and lemon zest. Season well with salt and black pepper.
6. If using asparagus, briefly blanch asparagus in boiling water for 2 minutes. Drain well, then pat dry with kitchen paper to remove extra moisture.
7. Evenly scatter smoked salmon over the baked pastry base. Add the asparagus if using, then pour custard mixture carefully over the filling.
8. Reduce oven temperature to 180°C (160°C fan). Bake for 30–35 minutes, or until the filling is just set with a slight wobble in the centre.
9. Remove the quiche from the oven and cool before slicing for about 10 minutes. Slice and serve warm or enjoy it cold later.

Expert Tips for Mary Berry Smoked Salmon Quiche Recipe

A few simple techniques can make a big difference when preparing this quiche. I have found that paying attention to the pastry and custard gives the best texture, helping every slice hold together while staying creamy and full of flavour.

• Blind bake pastry every time to avoid soggy bottom and create a crisp pastry base.
• Always chill pastry before baking so it keeps its shape and doesn’t shrink in the oven.
• Whisk gently when mixing the custard. Avoid over-whisking to keep air bubbles from creating a dense custard.
• Do not overfill the pastry case. Leaving a little space helps prevent collapsing filling while baking.
• Bake until the centre has a slight wobble. The just set filling will finish cooking as it cools.
• Always cool before slicing to help the filling firm up for neat, even portions.
• Pat asparagus dry after blanching to stop extra moisture from making the quiche watery.
• Use fresh dill whenever possible for the brightest flavour and to balance rich flavours from the salmon, cheese, and cream.
• Bake until the top is lightly golden without overcooking the custard, which keeps the filling smooth and silky.

Serving Suggestions

How to serve Mary Berry Smoked Salmon Quiche:

This Mary Berry Smoked Salmon Quiche Recipe is wonderfully versatile and can be enjoyed serve warm or serve cold. It is perfect for a relaxed brunch, a light lunch, or even a quick dinner, making it an excellent choice for both everyday meals and special occasions.

• Serve with a fresh green salad for a light and refreshing meal.
• Pair with steamed vegetables for a balanced family dinner.
• Add roasted potatoes to make the quiche more filling.
• Enjoy with slices of crusty bread and butter.
• Garnish with fresh dill garnish and lemon wedges for extra freshness.
• Serve at a weekend brunch, family gathering, or while entertaining guests.
• Pack slices for a picnic or arrange them on a buffet table for easy sharing.
• Finish with a light fruit tart or lemon dessert for a lovely summer lunch.

Storage

How to store Mary Berry Smoked Salmon Quiche:

Room Temperature

• Leave the quiche at room temperature for no longer than 2 hours before storing.
• Cover loosely if serving later the same day.

Refrigerator

• Store in refrigerator in an airtight container for up to 3 days.
• Refrigerate leftovers as soon as they have cooled completely.
• Keep the quiche keep chilled until ready to eat.
• Reheat gently using oven reheating at 160°C for 10–15 minutes or microwave reheating for 1–2 minutes.

Freezer

• Freeze quiche whole or freeze slices individually for up to 2 months.
• Wrap well in cling film and foil before freezing.
• Thaw overnight in the refrigerator before reheating.
• This recipe is great for meal prep and can also make ahead for busy weeks while staying fresh for several days in the fridge.

FAQs

Q: Can you freeze smoked salmon quiche?

Yes. Allow the quiche to cool completely before wrapping it well and freezing. It keeps well for up to two months and reheats nicely after thawing.

Q: Can the quiche be served cold?

Yes. It tastes delicious straight from the refrigerator, making it ideal for lunches, picnics, and buffets. Many people enjoy it just as much cold as warm.

Q: Can this recipe be made ahead?

Absolutely. You can bake the quiche a day in advance and keep it chilled until needed. Reheat it gently before serving or enjoy it cold.

Q: How do I prevent soggy pastry?

Always blind bake the pastry before adding the filling. This helps the base stay crisp and supports the creamy custard.

Q: Can I substitute Gruyère cheese?

Yes. A cheddar alternative works very well if Gruyère is unavailable. Mature Cheddar gives a slightly stronger flavour while still melting beautifully.

Q: Can I use milk instead of cream?

Yes, but the filling will be lighter and slightly less creamy. Using a mixture of milk and cream gives the best texture and flavour.

Q: How to reheat quiche?

For the best results, warm it in a preheated oven at 160°C until heated through. The microwave also works, although the pastry may become a little softer.

Q: Why should the filling have a just set centre?

A slight wobble means the custard is perfectly cooked and will finish setting as it cools. Overbaking can make the filling dry instead of smooth and creamy.

Nutrition

The following nutritional values are approximate and based on one serving when the quiche is divided into eight portions. Actual values may vary depending on the exact ingredients and portion size used.

Nutrient	Amount Per Serving
Calories	465 kcal
Protein	19 g
Carbohydrates	22 g
Sugars	3 g
Fat	34 g
Saturated Fat	18 g
Fibre	2 g
Sodium	620 mg

This quiche provides plenty of protein, healthy energy, and calcium from the cheese and dairy. The rich creamy filling also contains fat, including saturated fat, while the pastry contributes carbohydrates and a small amount of fibre. The exact serving size, cholesterol, calcium, and overall nutrition will vary depending on ingredient brands and portion sizes.