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Mary Berry Smoked Salmon Quiche Recipe

Mary Berry Smoked Salmon Quiche Recipe

Mary Berry's smoked salmon quiche is an elegant, silky baked quiche with a rich cream cheese and dill filling — perfect for a special occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 10 Slices
Course: Main Course
Cuisine: British
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour sifted
  • 100 g unsalted butter cold and cubed
  • Pinch of salt
  • 2 –3 tbsp cold water
  • Smoked Salmon Filling:
  • 200 g good quality smoked salmon torn into pieces
  • 3 large eggs
  • 200 ml double cream
  • 150 g full-fat cream cheese room temperature
  • 100 ml whole milk
  • Zest of 1 unwaxed lemon
  • 1 tbsp fresh dill chopped — plus extra to finish
  • 2 spring onions finely sliced
  • White pepper and salt — taste before adding

Method
 

  1. Make pastry — pulse to crumbs, add cold water, wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Roll to 3mm. Line 23cm tart tin. Prick. Chill 20 minutes. Blind bake with beans 15 minutes — remove beans, bake 8–10 minutes until pale golden and dry. Reduce oven to 170°C / 150°C fan / Gas 3.
  3. Beat cream cheese until smooth. Add eggs one at a time. Add cream and milk — whisk until smooth. Add lemon zest, dill, spring onions, and white pepper. Taste carefully before adding salt.
  4. Scatter torn smoked salmon over pastry base. Pour custard over — fill to within 5mm of the top.
  5. Place on baking tray. Bake at 170°C for 30–35 minutes until just set with a slight central wobble. Cool in tin 20 minutes. Scatter fresh dill. Serve warm.

Notes

Beat cream cheese until smooth before adding eggs — lumps do not blend out during baking.
Bake at 170°C not 180°C — lower heat gives a silky result with cream cheese filling.
Taste the custard for salt before pouring — smoked salmon is very salty.
Scatter salmon loosely — the custard should flow around it naturally.
Serve warm for best texture — 20 minutes out of the oven is ideal.
Do not freeze — smoked salmon becomes rubbery when frozen and defrosted.
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