Looking for a tasty dish that’s both yummy and easy to make? Try Mary Berry Salmon And Broccoli Quiche Recipe!
This delicious quiche is like a comforting hug for your taste buds. It has tender salmon, crispy broccoli, and a creamy filling in a golden crust.
Why You Will Love Mary Berry Salmon And Broccoli Quiche?
Mary Berry Salmon And Broccoli Quiche is a simple and tasty dish. It’s not just about eating; it’s about enjoying a wonderful meal. When you try this quiche, you’re in for a treat of flavours and textures.
I discovered Mary Berry Salmon And Broccoli Quiche on a cozy evening when I wanted something special.
The aroma from the oven was inviting, and that first bite was heavenly. The salmon, broccoli, and creamy filling were a delight. I couldn’t resist this classic dish.
Ingredients To Make Mary Berry Salmon And Broccoli Quiche
For The Crust
- Flour = ¼ cups
- Cold butter (cubed) = 170g
- Salt = 1 teaspoon
- Cold water = 4 to 6 tablespoons
For The Filling
- Salmon fillet = 5oz
- Broccoli = 2oz
- Mozzarella = 2oz
- Heavy cream = 1 cup
- Eggs = 3
- Black pepper = ¼ teaspoon
- Salt = ¼ teaspoon
How To Make Mary Berry Salmon And Broccoli Quiche
Step 1
Blend cold butter, salt, and flour in a food processor until crumbly. Add cold water once the dough forms.
Step 2
Move the dough to a surface, shape it into a flat disc, and cover it with plastic wrap. Let it rest for 30 minutes.
Step 3
Mix salt, pepper, heavy cream, and eggs for the filling, then set aside.
Step 4
Cut and season salmon, cook in olive oil, and drain on a towel. Boil broccoli for 4-5 minutes, drain, and set aside.
Step 5
Roll dough to 1/8-inch thickness on a floured surface. Place rolled dough in a pie pan evenly and remove excess.
Step 6
Use a fork to prick the crust and freeze for 30 minutes.
Step 7
Preheat the oven to 75°C (167°F). Bake the crust for 15 minutes until golden.
Step 8
Arrange broccoli and salmon on the crust, sprinkle with mozzarella, and pour in the cream and egg mixture.
Step 9
Bake the quiche for 30 minutes. Let it cool before serving.
Recipe Notes
- You can use fresh or canned salmon, whichever you like.
- Quickly cook the broccoli for a tender bite before adding it to the quiche.
- Add your favourite herbs and spices for extra flavour.
FAQs About Mary Berry Salmon And Broccoli Quiche
What kind of salmon should I use?
You can use fresh or canned salmon, depending on your preference.
Can I make this quiche ahead for a gathering?
Absolutely! Making it a day ahead allows the flavours to blend perfectly.
How can I get a perfect crust for this quiche?
Keep your pastry dough cold and handle it gently.
Storage Tips
Mary Berry Salmon And Broccoli Quiche is perfect for preparing in advance. You can keep it in the fridge for a day or two, or freeze it for future meals. Just make sure to wrap it well to keep those delightful flavours. When reheating, consider using the oven to keep the crust flaky and delicious.
In Closing
Mary Berry Salmon And Broccoli Quiche is not just a dish; it’s a delightful culinary experience. With its timeless appeal, rich flavours, and comforting embrace, it’s no wonder that this classic dish is cherished.
The next time you crave a taste of tradition, make a Mary Berry Salmon And Broccoli Quiche and enjoy the delicious nostalgia. It’s a quiche that’s perfect for any occasion and might just become your new favourite comfort food. Enjoy!
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Mary Berry Salmon And Broccoli Quiche Recipe
Ingredients
For The Crust
- ¼ cups Flour
- 170 g Cold butter (cubed)
- 1 teaspoon Salt
- 4 to 6 tablespoons Cold water
For The Filling
- 5 oz Salmon fillet
- 2 oz Broccoli
- 2 oz Mozzarella
- 1 cup Heavy cream
- 3 Eggs
- ¼ teaspoon Black pepper
- ¼ teaspoon Salt
Instructions
- Blend cold butter, salt, and flour in a food processor until crumbly. Add cold water once the dough forms.
- Move the dough to a surface, shape it into a flat disc, and cover it with plastic wrap. Let it rest for 30 minutes.
- Mix salt, pepper, heavy cream, and eggs for the filling, then set aside.
- Cut and season salmon, cook in olive oil, and drain on a towel. Boil broccoli for 4-5 minutes, drain, and set aside.
- Roll dough to 1/8-inch thickness on a floured surface. Place rolled dough in a pie pan evenly and remove excess.
- Use a fork to prick the crust and freeze for 30 minutes.
- Preheat the oven to 75°C (167°F). Bake the crust for 15 minutes until golden.
- Arrange broccoli and salmon on the crust, sprinkle with mozzarella, and pour in the cream and egg mixture.
- Bake the quiche for 30 minutes. Let it cool before serving.
Notes
- You can use fresh or canned salmon, whichever you like.
- Quickly cook the broccoli for a tender bite before adding it to the quiche.
- Add your favourite herbs and spices for extra flavour.
