Name: Mary Berry Smoked Salmon Quiche Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 30 min
Ingredients: 175g plain flour, plus extra for dusting; 85g cold unsalted butter, cubed; A pinch of salt; 2 to 3 tablespoons cold water; 120g smoked salmon, cut into strips; 3 large eggs; 200ml double cream; 50ml whole milk; 1 small bunch fresh chives, snipped; 50g mature Cheddar, grated; Black pepper, freshly ground; A small pinch of nutmeg, grated; A few extra chives, snipped, for scattering; A little extra smoked salmon, torn, for the top

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This Mary Berry smoked salmon quiche has a crisp, buttery pastry case holding a silky, lightly set custard studded with ribbons of smoked salmon and flecks of fresh chive.

It is the kind of bake that looks like real effort but comes together with a short list of everyday ingredients and one shortcrust pastry case. The filling stays soft and creamy rather than rubbery, so every slice has a gentle wobble in the centre. It suits a light lunch, a picnic, or a starter for a dinner party just as easily. From start to finish, this Mary Berry smoked salmon quiche recipe is ready in around 1 hour 30 minutes, including chilling time for the pastry.

Ingredients

For the pastry

175g plain flour, plus extra for dusting
85g cold unsalted butter, cubed
A pinch of salt
2 to 3 tbsp cold water

For the filling

120g smoked salmon, cut into strips
3 large eggs
200ml double cream
50ml whole milk
1 small bunch fresh chives, snipped
50g mature Cheddar, grated
Black pepper, freshly ground
A small pinch of nutmeg, grated

To finish

A few extra chives, snipped, for scattering
A little extra smoked salmon, torn, for the top

How to Make Mary Berry Smoked Salmon Quiche

Make the pastry: Rub the cold butter into the flour and salt with your fingertips until the mixture looks like fine crumbs, then stir in just enough cold water to bring it together into a firm dough.
Chill the dough: Wrap the pastry in cling film and rest it in the fridge for 30 minutes, as this stops the pastry from shrinking when it bakes.
Line the tin: Roll the pastry out on a lightly floured surface and use it to line a 20cm fluted tart tin, pressing it gently into the fluted edges.
Blind bake the case: Prick the base, line with baking paper and baking beans, then bake at 200C for 15 minutes before removing the paper and beans and baking for a further 5 minutes until pale gold and dry to the touch.
Lower the oven: Reduce the oven temperature to 160C ready for the filling, as a gentler heat keeps the custard from splitting.
Mix the custard: Whisk the eggs, cream and milk together in a jug, then season with black pepper and a small pinch of nutmeg.
Layer the filling: Scatter the smoked salmon strips, grated Cheddar and chives over the base of the pastry case.
Pour and bake: Pour the custard over the filling and bake for 30 to 35 minutes, until the centre is just set with a gentle wobble.
Rest before slicing: Leave the quiche to settle in the tin for 10 minutes, since this helps the filling firm up enough to cut cleanly.
Finish and serve: Scatter over the extra chives and torn smoked salmon before serving warm or at room temperature.

Tips for the Best Mary Berry Smoked Salmon Quiche

Why is my quiche filling watery in the middle?
This usually means the custard has not had quite long enough in the oven. Give it another 5 minutes and check again, as the centre should wobble gently rather than ripple like liquid.

Why has my pastry gone soggy on the bottom?
This happens when the case is not blind baked for long enough before the filling goes in. Make sure the base looks pale gold and feels dry before pouring in the custard.

How do I stop the pastry shrinking down the sides of the tin?
Chill the lined tin for 15 minutes before blind baking, and avoid stretching the pastry when you press it into the tin.

Why has my quiche puffed up and then sunk?
This is a sign the oven was too hot, which causes the eggs to overcook and collapse as they cool. Stick to 160C for the filling stage rather than a hotter setting.

How do I get a smooth, silky texture rather than a rubbery one?
Whisk the eggs and cream gently rather than beating in lots of air, and take the quiche out as soon as the centre is just set, since it will continue to firm up as it rests.

Serving Suggestions

Serve warm with a simple green salad dressed in a light lemon vinaigrette
Pair with new potatoes tossed in butter and parsley for a more substantial lunch
Add a few slices to a picnic spread alongside cherry tomatoes and crusty bread
Offer thin wedges with chilled white wine for a relaxed starter at a dinner party
Pack cold into a lunchbox with a handful of rocket for an easy midweek meal

Storage

Room temperature

Keep the quiche in an airtight container at room temperature for up to 1 day if the kitchen is cool.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Bring slices to room temperature before serving for the best texture, as the filling can taste flat straight from the cold.

Freezing

Wrap the cooled quiche tightly in cling film and foil, or place in a freezer bag, and freeze for up to 2 months. Defrost overnight in the fridge, then warm gently in a low oven to refresh the pastry.

Nutrition

Calories: 380 kcal
Carbohydrates: 16g
Protein: 14g
Fat: 29g
Saturated Fat: 16g
Sodium: 480mg

Nutrition values are estimated and may vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use crème fraîche instead of double cream?
Yes, crème fraîche works well and gives a slightly tangier, thicker filling. Use the same quantity as the cream.

Can I make this quiche ahead of time?
Yes, it can be baked a day in advance and kept in the fridge, then served cold or warmed gently before eating.

Can I freeze this smoked salmon quiche?
Yes, it freezes well once fully cooled. Wrap it tightly and freeze for up to 2 months, then defrost in the fridge overnight.

What size tin works best for this recipe?
A 20cm fluted tart tin gives the right depth for this quantity of filling, though a slightly larger tin will simply give a thinner quiche.

Can I use smoked trout instead of smoked salmon?
Yes, smoked trout is a good substitute and has a similar texture, though it brings a slightly milder flavour to the finished quiche.

Conclusion

This Mary Berry smoked salmon quiche recipe brings together a crisp pastry case and a silky, savoury custard in a way that feels special without being fussy. It is reliable enough for a beginner to follow yet smart enough for guests, with smoked salmon and chive running through every slice.

This recipe makes one 20cm quiche, giving around 6 generous slices. Try it for a weekend lunch, then let us know in the comments how it turned out, and do share a photo if you bake it. If you enjoyed this, you might also like mary berry dauphinoise potatoes recipe.