Zesty Salmon and Asparagus Quiche Recipe for Spring Brunch

Crafting a delightful salmon and asparagus quiche transforms ordinary ingredients into a culinary masterpiece.

Delicate flakes of fish mingle with tender green spears, creating a symphony of flavors.

Creamy eggs bind the ingredients in a buttery, golden crust that melts in your mouth.

Mediterranean influences shine through each carefully layered bite.

Seasonal produce adds a fresh, vibrant touch to this elegant dish.

Comfort meets sophistication in a recipe that surprises and delights.

Let’s unlock the secrets of this irresistible quiche that will have everyone asking for seconds.

Why Mary Berry Salmon And Asparagus Quiche Tastes Amazing

• Craft a Culinary Masterpiece: Transform simple ingredients into an elegant dish that looks like it came from a gourmet restaurant, making you feel like a professional chef.
• Quick and Adaptable Meal: Perfect for lunch, dinner, or a weekend gathering, this quiche accommodates various dietary preferences and can be prepared ahead of time.
• Nutrient-Packed Deliciousness: Salmon provides omega-3 fatty acids, asparagus delivers essential vitamins, and the creamy custard adds protein, creating a balanced and nutritious meal that tastes incredible.
• Impress Without Stress: Despite looking complex, this recipe requires basic cooking skills and offers a stunning presentation that will wow family and friends without causing kitchen anxiety.

What You’ll Use For Mary Berry Salmon And Asparagus Quiche

• Salmon: Fresh fish that provides a rich, delicate flavor and protein for the quiche.
• Asparagus: Tender green vegetable that adds a fresh, slightly earthy taste and nutritional value.
• Pastry: Buttery, flaky base that serves as the delicious foundation for the quiche.
• Eggs: Essential binding ingredient that creates the creamy custard texture.
• Cream: Adds richness and smooth consistency to the quiche filling.

• Onion, Fennel Seeds: Provide depth of flavor and aromatic base for the quiche.
• Dill: Fresh herb that brings a light, tangy herbal note to the dish.
• Lemon Zest: Adds bright, citrusy undertones to enhance the overall flavor.
• Salt and Pepper: Basic seasonings that balance and elevate the other ingredients.

• Butter: Used for cooking onions and adding richness to the base.
• Milk: Gentle poaching liquid for the salmon that helps keep it tender.
• Cheese: Grated topping that creates a golden, crispy finish to the quiche.

Steps To Make Mary Berry Salmon And Asparagus Quiche

Step 1: Prepare The Oven

Heat the oven to 200°C (392°F) for conventional or 180°C (356°F) for fan setting. Place a baking sheet inside to warm up.

Step 2: Create The Pastry Base

Roll out the pastry to fit a 20x30cm baking tin. Carefully line the tin, pressing the pastry into corners. Blind-bake the pastry for 15 minutes until lightly golden.

Step 3: Design Decorative Pastry Edges

Use remaining pastry to create beautiful braided or twisted edges. Carefully attach these decorative elements to the quiche rim.

Step 4: Sauté Aromatic Vegetables

• Chopped onions
• Fennel seeds

Sauté until vegetables become soft and translucent.

Step 5: Prepare Asparagus

Blanch asparagus in boiling water for 5 minutes. Quickly drain and set aside.

Step 6: Cook The Salmon

Gently poach salmon in warm milk for 4 minutes. Once cooked, carefully flake the fish into soft pieces.

Step 7: Layer Quiche Ingredients

• Sautéed onions
• Blanched asparagus
• Flaked salmon

Step 8: Create Creamy Custard

• Heavy cream
• Eggs
• Fresh dill
• Lemon zest

Season with salt and pepper.

Step 9: Assemble And Finish

Pour custard over layered ingredients. Sprinkle generously with grated cheese.

Step 10: Bake To Perfection

Bake for 45-60 minutes until the quiche is golden brown and set in the center. Allow to cool slightly before serving.

Smart Tips For Mary Berry Salmon And Asparagus Quiche

• Prevent Soggy Crust: Blind-bake the pastry and heat the baking sheet to ensure a crisp, golden base that won't turn mushy.
• Master Salmon Poaching: Gently cook salmon in milk for tender, flaky pieces that melt in your mouth without becoming tough or dry.
• Layer Like a Pro: Arrange asparagus and salmon evenly to guarantee each slice has a perfect balance of flavors and textures.
• Enhance Flavor Depth: Toast fennel seeds in butter to release their aromatic oils, adding a subtle, complex taste to the quiche.
• Zesty Herb Boost: Add fresh dill and lemon zest to the custard for a bright, refreshing note that cuts through the richness.

Creative Takes On Mary Berry Salmon And Asparagus Quiche

• Gluten-Free Option: Replace wheat pastry with almond flour or gluten-free pastry mix, keeping all other ingredients the same.
• Vegetarian Swap: Substitute salmon with smoked tofu or roasted butternut squash, maintaining the creamy egg custard and asparagus base.
• Low-Carb Version: Use a cauliflower crust instead of traditional pastry, reducing overall carbohydrate content while preserving the quiche's rich flavor profile.
• Dairy-Free Alternative: Replace cream and cheese with coconut milk and nutritional yeast, ensuring a similar texture and taste for those with dairy restrictions.

Good Pairings With Mary Berry Salmon And Asparagus Quiche

• Pair with Crisp White Wine: Sauvignon Blanc offers bright acidity that cuts through the rich, creamy quiche, complementing the salmon's delicate flavor and enhancing the fresh dill notes.
• Match with Herb-Infused Salad: Create a light mixed green salad with fresh dill, lemon vinaigrette, and toasted pine nuts to echo the quiche's herbal and citrus undertones, providing a refreshing contrast.
• Serve Alongside Citrus Compote: Prepare a zesty orange and grapefruit compote with a touch of honey to balance the quiche's savory profile, adding a bright, tangy element that lifts the entire dish.

How To Store Mary Berry Salmon And Asparagus Quiche Right

• Store leftover quiche in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, covering tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or whole quiche in freezer-safe plastic wrap, then place in a freezer bag. Freeze up to 2 months for best quality. Label with date and contents.
• Thaw overnight in refrigerator. Preheat oven to 160°C. Cover quiche loosely with foil to prevent burning. Warm for 15-20 minutes until heated through, checking internal temperature reaches 74°C.
• Cut desired portion and microwave on medium power for 1-2 minutes.

FAQs On Mary Berry Salmon And Asparagus Quiche

• Can I use different types of fish in this quiche?

Yes, you can substitute salmon with trout, cod, or even canned tuna for a similar texture and flavor profile.

• Is it necessary to blind-bake the pastry?

Blind-baking prevents a soggy bottom and ensures a crisp, flaky crust that holds the quiche filling perfectly.

• How do I know when the quiche is fully cooked?

The quiche is done when the center is set and slightly firm, and the top is golden brown with no liquid wobbling when gently shaken.

• Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche in advance and reheat it in the oven at 160°C for about 15-20 minutes before serving.

Salmon And Asparagus Quiche Recipe

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4.9 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Creamy salmon and asparagus quiche brings French countryside charm to dinner tables with elegant simplicity. Delicate layers of flaky pastry, rich salmon, and tender asparagus create a perfect balance of flavors you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 300 grams skinless salmon fillets
• 400 grams asparagus, woody ends trimmed, halved lengthways
• 300 milliliters double cream
• 3 large eggs
• 100 grams cheddar cheese, grated

Pastry Ingredients:

• 700 grams pastry (shop-bought or homemade)
• 50 grams butter
• Plain flour, for dusting

Seasoning and Additional Ingredients:

• 1 large onion, halved and cut into thin slices
• 1 teaspoon fennel seeds
• 100 milliliters milk
• 12 sprigs dill, stalks removed
• Zest of 1 lemon
• Fennel and rocket salad (for serving)

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Instructions

1. Warm the oven to 200C/180C fan/gas 6 and place a baking sheet inside to heat thoroughly.
2. Carefully stretch pastry to line a 20x30cm tin, pressing into corners and edges smoothly.
3. Conduct blind baking for 15 minutes to ensure crisp pastry base, protecting with parchment and baking weights.
4. Create decorative pastry plaits and attach elegantly around the quiche edges for visual appeal.
5. Sauté onions with fennel seeds in butter until translucent and fragrant, releasing aromatic flavors.
6. Quickly blanch asparagus in boiling water for precisely 5 minutes, then immediately cool in ice water to maintain vibrant color and crisp texture.
7. Gently poach salmon in warm milk for 4 minutes, ensuring delicate flaking without overcooking.
8. Arrange a harmonious layer of sautéed onions, tender asparagus, and flaked salmon within the pre-baked pastry shell.
9. Whisk cream, eggs, chopped dill, and lemon zest together, seasoning with salt and pepper for balanced flavor.
10. Pour custard mixture evenly over the layered ingredients, allowing it to settle naturally.
11. Sprinkle grated cheese across the surface for a golden, crispy finish.
12. Bake for 45-60 minutes until the quiche achieves a beautiful golden color and sets completely, with a slight wobble in the center.

Notes

• Enhance pastry texture by chilling the dough for 30 minutes before rolling to prevent shrinkage and create a flakier crust.
• Swap salmon with smoked trout or canned tuna for a budget-friendly alternative that maintains rich protein content.
• Reduce baking time by 10-15 minutes for a softer, more delicate quiche texture if you prefer a creamier consistency.
• Make this dish gluten-free by using almond flour or gluten-free pastry mix, ensuring those with dietary restrictions can enjoy the recipe.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 512 kcal
• Sugar: 2 g
• Sodium: 280 mg
• Fat: 37 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 220 mg