The salmon and broccoli quiche Mary Berry recipe is a rich yet healthy recipe that you can enjoy. You can consume the quiche with breakfast, as a starter, or with your evening tea. Here is your complete guide to this delicious recipe.
Salmon And Broccoli Quiche Mary Berry Recipe Overview
The salmon and broccoli quiche Mary Berry recipe will take around an hour to cook. You will have to make the crust and the filling and then combine the two to cook the quiche. It is one of the best recipes to make on the days you are feeling lazy.
6 servings per container
- Amount Per ServingCalories384
- % Daily Value *
- Total Fat
- Saturated Fat 21.1g 106%
- Cholesterol 186mg 62%
- Sodium 757mg 32%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 0.4g
- Protein 11.5g 23%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For The Crust
- ¼ cups of flour
- 170g of cubed cold butter
- 1tsp. salt
- 4 to 6 tbsp. of cold water
For The Filling
- 5oz of salmon fillet
- 2oz of broccoli
- 2oz of mozzarella
- 1 cup of heavy cream
- 3 eggs
- ¼ tsp. of black pepper
- ¼ tsp. of salt
1. Use a food processor to process the cold butter, salt, and flour. Keep doing this until you see crumbs in the mixture. As soon as the dough is formed, be sure to add the cold water.
2. Transfer the dough from the food processor to a work surface.
3. Roll the dough in a ball, and then flatten it out in a disc.
4. Use plastic wrap to cover the dough and let it rest for half an hour.
5. Create the filling by mixing the salt, pepper, heavy cream, and eggs in a bowl. Set it aside.
6. Then, cut the salmon fillet into small pieces. Be sure to season with salt and pepper and cook them in some olive oil.
7. Drain the salmon fillets in a towel.
8. Boil the broccoli for four to five minutes. Drain the water and keep the broccoli in a bowl.
9. Lightly flour your work surface and begin rolling the dough until it is 1/8 inches thick.
10. Transfer the dough to a pie pan. Place it evenly on the bottom and the sides.
11. Take out any excess dough that might come on your pan.
12. Use a fork to pierce the bottom of the crust and transfer it to the freezer for half an hour.
13. Preheat the oven to 75 degrees Celsius.
14. Bake the crust in the oven for fifteen minutes until it is golden brown.
15. Spread the broccoli and the salmon cubes on the pan. Sprinkle with the mozzarella and mix in the cream and eggs.
16. Bake the quiche for half an hour.
17. Take it out and let it cool before you serve.
The quiche serves 6, and the calories per serving are 384:
- Total Fat: 35.8g
- Saturated Fat: 21.1g
- Cholesterol: 186mg
- Sodium: 757mg
- Total Carbohydrates: 5.7g
- Dietary Fiber: 0.4g
- Total Sugars: 0.4g
- Protein: 11.5g
Also Read: Mary Berry Salmon Mousse Recipe
Frequently Asked Questions
Here are some frequently asked questions about the salmon and broccoli quiche recipe:
Can I Use Milk Instead Of Heavy Cream?
Yes, you can use milk if you don’t want to use heavy cream. It will help the quiche to set properly.
What Is The Point Of Blind Baking The Pastry?
Bling baking helps to keep the filling moist. It will ensure that the crust doesn’t get soggy when you cook it.