How to Make Salmon and Broccoli Quiche Mary Berry

Salmon and broccoli quiche is a delicious and easy dish that you can enjoy for breakfast, brunch, lunch, or dinner. It’s rich, creamy, and full of protein and vegetables. It’s also a great way to use up leftover salmon or canned salmon if you have any.

Mary Berry is a famous British food writer and television presenter who has written over 70 cookbooks and hosted several cooking shows. She is known for her simple yet elegant recipes that are suitable for home cooks of all levels. One of her most popular recipes is the salmon and broccoli quiche, which she has featured in several of her books and shows.

In this article, I’m going to show you how to make salmon and broccoli quiche Mary Berry style, with some tips and tricks to make it perfect every time. You’ll learn how to make the crust, the filling, and the baking process. You’ll also find some variations and substitutions that you can try to customize your quiche according to your preferences and dietary needs.

So, let’s get started!

What is Mary Berry’s Salmon and Broccoli Quiche Mary Berry?

Mary Berry’s salmon and broccoli quiche is a classic British dish that consists of a pastry crust filled with a savory custard of eggs, cream, cheese, salmon, and broccoli. It is baked until golden and set and can be enjoyed hot or cold, for any meal of the day.

Other Mary Berry Quiche Recipe

• Salmon and Asparagus Quiche Mary Berry Recipe
• Mary Berry Quiche Recipes

Why You Should Try This Recipe

There are many reasons why you should try this recipe for salmon and broccoli quiche Mary Berry style. Here are some of them:

Simple & Delicious:

• Mary Berry’s quiche combines ease with flavor, offering a rich and satisfying dish with a harmonious blend of creamy, cheesy custard, salmon, and broccoli.

Quick & Convenient:

• The recipe is easy to follow and can be expedited with pre-made pastry or canned salmon, making it a practical choice for any meal.

Versatile & Customizable:

• This quiche is adaptable, fitting any meal occasion and allowing for the personalization of ingredients to suit varied tastes and dietary needs.

Nutrient-Rich & Balanced:

• It’s a wholesome option, loaded with proteins, vitamins, and healthy fats, contributing to a balanced and nutritious diet.

Equipment

To make Mary Berry’s salmon and broccoli quiche, you will need the following equipment:

• A food processor or a pastry blender to make the crust
• A rolling pin to roll out the dough
• A 9-inch (23 cm) pie pan to shape the crust
• A fork to prick the crust
• Parchment paper or aluminum foil to line the crust
• Pie weights, dried beans, or rice to weigh down the crust
• A skillet to cook the salmon
• A small pot to blanch the broccoli
• In a medium bowl whisk the eggs and cream
• A cheese grater to shred the cheese
• A measuring cup and spoons to measure the ingredients
• A knife and a cutting board to chop the salmon and broccoli
• An oven to bake the quiche
• A cooling rack to let the quiche rest

How to Make the Crust

The crust is the base of your quiche, and it should be flaky, buttery, and crisp. You can use ready-made pastry dough if you want to save time, but making your own crust is not that hard and it will taste much better.

Salmon and Broccoli Quiche Mary Berry Ingredients (Crust)

Here’s what you need to make the crust:

• 2 1/4 cups (280g) of all-purpose flour
• 3/4 cup (170g) of cold butter, cubed
• 1 teaspoon of salt
• 4 to 6 tablespoons of cold water

Instruction to Make Crust

Here’s how to make the crust:

1. In a food processor, pulse the flour, salt, and butter until you get coarse crumbs. Alternatively, you can use a pastry blender or a fork to cut the butter into the flour.
2. Gradually add the water, one tablespoon at a time, while pulsing or mixing until the dough comes together. Do not overmix or add too much water, as this will make the crust tough.
3. Transfer the dough onto a lightly floured surface and shape it into a ball. Then flatten it into a disc and wrap it with plastic wrap. Refrigerate it for at least 30 minutes or up to overnight.
4. When you’re ready to roll out the dough, preheat the oven to 375°F (190°C) and lightly grease a 9-inch (23 cm) pie pan.
5. On a lightly floured surface, roll out the dough into a circle that is about 1/8 inch (3 mm) thick and slightly larger than your pie pan.
6. Carefully transfer the dough to the pie pan and press it evenly on the bottom and up the sides. Trim off any excess dough from the edges and use your fingers or a fork to crimp them.
7. Use a fork to prick some holes in the bottom and sides of the crust. This will prevent it from puffing up during baking.
8. Place the crust in the freezer for about 15 minutes to firm up.
9. Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This will help keep the shape of the crust during baking.
10. Bake the crust for 15 minutes, then remove the parchment paper or foil and the weights. Bake for another 10 minutes or until lightly golden.
11. Remove from the oven and let it cool slightly while you prepare the filling.

How to Make the Filling

The filling is what makes your quiche delicious and satisfying. It consists of eggs, cream, cheese, salmon, broccoli, and seasonings. You can adjust the amounts and ingredients according to your taste and what you have on hand.

Salmon and Broccoli Quiche Mary Berry Ingredients (Filling)

Here’s what you need to make the filling:

• 5 oz (140 g) of salmon fillet, boneless and skinless (or leftover or canned salmon)
• 2 oz (60 g) of broccoli, chopped into small florets
• 2 oz (60 g) of mozzarella cheese, shredded
• 3 eggs
• 1 cup (240 ml) of heavy cream
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• A pinch of oregano (optional)

Instruction to Make Salmon and Broccoli Quiche Filling

Here’s how to make the filling:

1. Cut the salmon into small pieces and season with salt and pepper. In a skillet over medium-high heat, cook the salmon in some olive oil for about 10 minutes, turning occasionally, until well cooked and flaky. Drain on a paper towel and set aside.
2. In a small pot of boiling water, blanch the broccoli for about 4 minutes, until crisp-tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a medium bowl, whisk the eggs, cream, salt, pepper, and oregano (if using) until well combined.
4. Sprinkle the cheese evenly over the bottom of the baked crust. Then scatter the salmon and broccoli over the cheese. Pour the egg mixture over the filling and gently shake the pan to distribute it evenly.
5. Bake the quiche for about 30 minutes or until set and golden on top.
6. Let the quiche rest for 10 minutes before slicing and serving.

How to Serve and Store Salmon and Broccoli Quiche

Salmon and broccoli quiche is a versatile dish that you can enjoy hot or cold, for any meal of the day. You can serve it with a green salad, some bread, or some fruit for a balanced and delicious meal.

You can store the leftover quiche in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat it, you can either microwave it for a few minutes or bake it in a 350°F (175°C) oven for 15 to 20 minutes or until warmed through.

Variations and Substitutions for Salmon and Broccoli Quiche

One of the best things about quiche is that you can customize it with different ingredients and flavors.

Here are some ideas for variations and substitutions that you can try:

• You can use any type of cheese that you like, such as cheddar, Swiss, feta, or goat cheese.
• You can use any type of cream that you have, such as half-and-half, milk, or sour cream. Just keep in mind that the lower the fat content, the less creamy and rich your quiche will be.
• You can use any type of fish that you prefer, such as tuna, trout, or cod. You can also use smoked salmon for a more intense flavor.
• You can use any type of vegetable that you like, such as spinach, asparagus, mushrooms, or zucchini. Just make sure to cook them first to remove any excess moisture.
• You can add some herbs or spices to your egg mixture, such as dill, parsley, basil, thyme, nutmeg, or paprika.

Tips and Tricks for Making the Best Salmon and Broccoli Quiche Mary Berry

To make the best salmon and broccoli quiche Mary Berry style, here are some tips and tricks that you can follow:

• Utilize cold butter and possibly chilled flour for a flaky crust. Avoid overmixing or adding excessive water to the dough to prevent a tough crust, and refrigerate it before rolling to relax the gluten.
• Prick the crust with a fork and use pie weights or substitutes like dried beans or rice during baking to maintain the crust’s shape and prevent puffing.
• Properly cook the salmon and blanch the broccoli prior to incorporating them into the filling to retain optimal texture and color.
• Ensure a well-mixed egg and cream mixture for a smooth custard and avoid overbaking; the quiche should be slightly wobbly in the center. Allow it to rest before slicing to enhance the texture.

FAQs

Here are some frequently asked questions about salmon and broccoli quiche Mary Berry:

Can I make salmon and broccoli quiche without crust?

Yes, you can make salmon and broccoli quiche without crust if you want to save some calories or carbs. Just grease your pie pan well and pour the filling directly into it. Bake as usual until set.

Can I make salmon and broccoli quiche ahead of time?

Yes, you can make salmon and broccoli quiche ahead of time if you want to save some time or prepare for a special occasion. You can either make the crust and the filling separately and refrigerate them until ready to assemble and bake, or you can bake the whole quiche and refrigerate it until ready to reheat and serve.

Can I make salmon and broccoli quiche in muffin tins?

Yes, you can make salmon and broccoli quiche in muffin tins if you want to make individual portions or serve them as appetizers. Just cut out circles of dough that fit your muffin cups and press them into them. Fill them with the filling as usual and bake for about 15 minutes or until set.

How do I know when the salmon and broccoli quiche is done?

You can tell when salmon and broccoli quiche are done by inserting a knife or a toothpick in the center of the quiche. If it comes out clean or with a few moist crumbs, it’s done. If it comes out wet or runny, it needs more time.