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Mary Berry Salmon and Asparagus Quiche

Mary Berry Salmon and Asparagus Quiche
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Print Recipe

Mary Berry Salmon and Asparagus Quiche is a savoury tart made from a buttery pastry crust filled with cooked salmon, blanched asparagus, eggs, cream, and cheese. It bakes into a golden, custard-like filling that’s both soft and rich, with fresh, bright notes from the asparagus.

Ingredients

Scale

  • 1 sheet shortcrust pastry (ready-made or homemade)

  • 150g cooked salmon, flaked (fresh or tinned)

  • 8–10 asparagus spears, trimmed and blanched

  • 3 large eggs

  • 200ml double cream

  • 75g grated cheddar or gruyère

  • Salt and black pepper, to taste

  • ½ tsp Dijon mustard (optional)

  • Fresh dill or parsley for serving

Instructions

Step 1: Prepare the pastry base

Line the tart tin with the shortcrust pastry, pressing gently into the edges. Trim any overhang and prick the base with a fork.

Step 2: Blind bake the crust

Place baking parchment over the pastry and fill with baking beans. Bake at 180°C for 12–15 minutes, then remove beans and bake for another 5 minutes to crisp.

Step 3: Prepare the asparagus

Blanch the asparagus spears in boiling water for 2–3 minutes until bright green and slightly tender. Drain and set aside.

Step 4: Prepare the salmon

Flake the cooked salmon into bite-size pieces, removing any skin or bones.

Step 5: Make the filling

Whisk together the eggs, cream, grated cheese, mustard, salt, and pepper until smooth.

Step 6: Assemble the quiche

Spread the salmon evenly across the pastry base. Arrange the asparagus spears attractively on top, then pour the creamy egg mixture over everything.

Step 7: Bake the quiche

Bake at 180°C for 25–30 minutes until the filling is set and the top is lightly golden.

Step 8: Cool and serve

Allow the quiche to cool slightly so the filling sets, then slice and serve.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-and-asparagus-quiche/