Mary Berry Smoked Salmon and Asparagus Quiche Recipe

This buttery, crisp Mary Berry Smoked salmon and asparagus quiche Recipe is made with fresh asparagus spears, rich smoked salmon, and a creamy Gruyère custard, ready in just over an hour. The filling sets into a golden, trembling masterpiece that slices cleanly without crumbling. I find this dish perfect for a relaxed weekend brunch where you want something elegant yet manageable.

The Secret To Getting It Right

I learned the hard way that the biggest enemy of a good quiche is a soggy bottom. Mary Berry stresses the importance of blind baking the pastry case thoroughly before adding any liquid filling. If you skip this step or rush it, the cream mixture will seep into the raw dough, leaving you with a limp, undercooked base instead of that signature crisp shell.

Another lesson I’ve picked up is to not over-whisk the egg mixture. You want the ingredients combined until smooth, but incorporating too much air can cause the filling to rise rapidly in the oven and then collapse dramatically as it cools. Gentle stirring ensures a silky, dense custard that holds its shape beautifully when sliced.

Mary Berry Smoked salmon and asparagus quiche Recipe Ingredients

• For the Pastry:
• 175g plain flour
• 85g cold butter, cubed
• 3 tbsp cold water
• For the Filling:
• 150g smoked salmon, torn into bite-sized pieces
• 1 bunch (approx. 200g) fresh asparagus spears
• 3 large eggs
• 300ml double cream
• 100g Gruyère cheese, grated
• 1 tbsp fresh dill, chopped
• Zest of 1 lemon
• Salt and freshly ground black pepper

How To Make Mary Berry Smoked salmon and asparagus quiche Recipe

1. Make the Pastry: Place the flour and cold cubed butter into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the water and bring the dough together into a ball. Wrap in cling film and chill in the fridge for 30 minutes.
2. Blind Bake: Preheat the oven to 200°C (180°C Fan). Roll out the chilled pastry and line a 23cm loose-bottomed flan tin. Prick the base with a fork, line with baking paper and baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until the pastry is pale golden and sandy to the touch.
3. Prepare the Asparagus: While the pastry bakes, snap the woody ends off the asparagus. Blanch the spears in boiling water for 2 minutes, then immediately plunge them into ice water to stop the cooking and keep them bright green. Drain well and pat dry.
4. Assemble the Filling: Reduce the oven temperature to 180°C (160°C Fan). Scatter the smoked salmon pieces and half the grated Gruyère over the base of the baked pastry case. Arrange the asparagus spears nicely on top in a wheel pattern or simply scattered.
5. Bake the Quiche: Whisk the eggs, double cream, chopped dill, lemon zest, salt, and pepper in a jug. Pour this custard carefully over the filling. Sprinkle the remaining cheese on top. Bake for 30–35 minutes until the filling is golden and just set with a slight wobble in the centre.

Recipe Tips

• Dry the Asparagus: After blanching, make sure your asparagus is bone dry before adding it to the tart. Excess water from the vegetables can dilute the custard and make the filling watery.
• Check the Wobble: Don’t wait for the quiche to be completely firm in the oven. It should still have a slight jiggle in the very centre when you take it out; residual heat will finish setting it as it cools.
• Cheese Choice: While Gruyère adds a classic nutty flavour that Mary Berry loves, a mature Cheddar works perfectly well if that is what you have on hand.
• Pastry Patching: If your pastry tears while lining the tin, simply patch it with a scrap of dough and press it together. It will fuse during baking and no one will notice.

What To Serve With Smoked Salmon Quiche

This rich tart pairs beautifully with a simple green salad dressed in a sharp lemon vinaigrette to cut through the creaminess of the filling. New potatoes tossed in butter and parsley are also a classic accompaniment that turns a slice of quiche into a substantial dinner. For a lighter brunch, serve it alongside grilled tomatoes or a cucumber and dill salad.

How To Store

Keep any leftovers in the fridge, covered with foil or in an airtight container, for up to 3 days. This quiche is delicious cold, but you can reheat slices in a warm oven for 10 minutes to crisp up the pastry. I do not recommend freezing this quiche as the egg custard texture can become rubbery and watery upon thawing.

FAQs

Can I use shop-bought pastry?
Yes, absolutely. A block of ready-made shortcrust pastry works perfectly and saves time. Just roll it out to the thickness of a pound coin before lining your tin.

Why is my quiche watery?
This usually happens if the asparagus wasn’t drained properly or if the eggs were overcooked, causing them to separate. Ensure your vegetables are dry and remove the quiche while it still has a wobble.

Can I substitute the smoked salmon?
If you prefer, you can use hot-smoked salmon flakes or even poached fresh salmon. If using fresh salmon, ensure it is fully cooked and flaked before adding it to the pastry case.

Do I have to use double cream?
For the most authentic rich texture, double cream is best. However, you can use half double cream and half whole milk for a slightly lighter version, though the set will be softer.

Nutrition

• Calories: 480 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 185mg
• Sodium: 520mg
• Total Carbohydrate: 22g
• Protein: 16g

Try More Recipes:

• Mary Berry Asparagus with Quick Hollandaise Recipe
• Mary Berry Asparagus and Quails’ Egg Salad Recipe
• Mary Berry Asparagus Soup Recipe