Mary Berry Salmon and Broccoli Quiche Recipe
Mary Berry Salmon and Broccoli Quiche is a savory tart made with a flaky pastry base filled with cooked salmon, lightly blanched broccoli florets, eggs, cream, cheese, herbs, and seasonings. It bakes until golden and set, creating a sliceable dish that’s creamy inside and crisp outside. This quiche is known for its balance of textures, rich custard filling, and satisfying protein-packed ingredients that work well for any mealtime.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 slices
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
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250g cooked salmon, flaked (fresh, poached, baked, or canned)
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1½ cups broccoli florets (about 150g), blanched and dried
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1 sheet shortcrust pastry (ready-made) or enough homemade pastry to line a 9-inch (23 cm) quiche tin
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3 large eggs
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200ml double cream or 200ml full-fat milk (or a mix of both)
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1 cup grated cheddar or gruyère cheese (about 100g)
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1 tablespoon fresh dill or parsley, finely chopped
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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Optional: ½ teaspoon lemon zest or a pinch of nutmeg for deeper flavor
Instructions
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Prepare the pastry base – Roll the pastry, line the quiche tin, and blind-bake until lightly golden.
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Cook the broccoli – Blanch florets for 2 minutes, drain well, and pat dry to prevent a soggy base.
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Prepare the salmon – Flake cooked salmon into medium pieces, ensuring no bones remain.
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Make the custard mixture – Whisk eggs, cream, seasoning, and herbs until smooth and combined.
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Assemble the quiche – Scatter broccoli and salmon evenly over the pastry base.
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Add cheese and custard – Sprinkle grated cheese, then pour the custard over the filling.
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Bake until set – Cook at 180°C (350°F) for 25–30 minutes until golden, firm, and slightly puffed.
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Cool briefly before slicing – This helps the quiche set and slice cleanly.