Mary Berry Smoked Salmon Quiche Recipe

This Mary Berry smoked salmon quiche is a beautifully classic savoury bake with a crisp, buttery pastry and a soft, creamy custard filling. The smoked salmon brings gentle saltiness and richness, balanced with sweet leek and fresh dill for a clean, elegant finish. It’s very achievable for beginner bakers if you take the pastry step-by-step, and it’s a brilliant make-ahead option for lunches and light suppers. Total time is around 1 hour 30 minutes, including chilling, with most of that being hands-off.

Ingredients

For the shortcrust pastry

200g plain flour
Pinch of fine salt
100g unsalted butter, cold and cubed
1 large egg yolk
2 to 3 tbsp cold water (as needed)

For the smoked salmon filling

1 tsp olive oil (or 10g butter)
1 small leek, finely sliced and well rinsed
4 large eggs
200ml double cream
100ml whole milk
1 tsp Dijon mustard (optional, but lovely with salmon)
120g Gruyère or mature Cheddar, grated
200g smoked salmon, cut into ribbons
2 tbsp chopped fresh dill (or 1 tbsp chopped chives)
Finely grated zest of 1/2 lemon
Freshly ground black pepper

For blind baking

Baking paper
Baking beans or uncooked rice

How to Make Mary Berry Smoked Salmon Quiche Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and slide in a flat baking tray to heat up. Baking the tart tin on a hot tray helps crisp the base.
Make the pastry: Tip the flour and salt into a bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Stir in the egg yolk, then add cold water a tablespoon at a time until the dough comes together.
Chill and line the tin: Shape the dough into a disc, wrap, and chill for 20 minutes. Roll out on a lightly floured surface and line a 23cm loose-bottom tart tin. Press gently into the corners without stretching the pastry, then chill for 10 minutes.
Blind bake the case: Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then lift out the paper and beans and bake for 5 minutes more until the base looks dry and lightly golden.
Seal the base (optional, but worth it): Brush the hot pastry base with a little beaten egg and return it to the oven for 1 minute. This helps stop the custard soaking in.
Cook the leek: Warm the oil or butter in a small pan and soften the sliced leek for 6 to 8 minutes, stirring now and then, until tender and sweet. Set aside to cool slightly so it doesn’t heat the custard.
Mix the custard: In a jug or bowl, whisk the eggs, double cream, milk, Dijon (if using), lemon zest, and plenty of black pepper. Stir in most of the grated cheese, keeping a small handful back for the top.
Assemble: Scatter the leek over the pastry base. Add the smoked salmon ribbons, spreading them out so every slice gets some. Pour over the custard, then sprinkle with the remaining cheese and most of the dill.
Bake: Reduce the oven to 180°C fan (or keep it at 180°C fan if it’s already there) and bake for 30 to 35 minutes, until the edges are set and the centre has a gentle wobble. If it’s colouring too quickly, loosely cover with foil for the final 10 minutes.
Cool and slice: Rest the quiche in the tin for 10 to 15 minutes before removing the ring. This gives the custard time to settle so you get clean slices. Finish with the remaining dill and serve warm or at room temperature.

Tips

How do I stop my quiche getting a soggy bottom?

Chill the lined tart tin before baking, blind bake properly, and bake the quiche on a preheated tray. If you have time, brushing the base with a little beaten egg and baking it for 1 minute seals it beautifully.

Why did my quiche crack or split?

That usually comes from baking too hot or too long. Aim for a gentle wobble in the centre when it comes out, as it will carry on setting while it cools.

Can I use ready-rolled pastry instead of homemade?

Yes, and it’s a great shortcut. Use a 320g sheet of ready-rolled shortcrust, still chill it in the tin before blind baking, and follow the same baking timings.

How do I know when the custard is set?

The edges should look firm and slightly puffed, and the centre should wobble like set jelly, not slosh like liquid. A knife inserted near the edge should come out clean.

Serving Suggestions

With a peppery rocket salad and a simple lemon vinaigrette
Alongside new potatoes and steamed asparagus
With a cucumber and dill salad for a fresh, summery plate
As part of a brunch spread with fruit, crusty bread, and butter

Storage

Room temperature

If your kitchen is cool, you can keep the quiche out for up to 4 hours, which is ideal for serving at a buffet. After that, refrigerate it.

Refrigerator

Cool completely, then cover or store in an airtight container for up to 3 days. For the best texture, bring slices to room temperature before serving, or warm gently in the oven at 160°C fan for 10 to 12 minutes.

Freezing

Freeze the baked, fully cooled quiche (whole or in slices) for up to 2 months. Wrap well, then thaw overnight in the fridge. Reheat at 160°C fan until piping hot throughout.

Nutrition

Calories: 430 kcal
Carbohydrates: 18 g
Protein: 16 g
Fat: 32 g
Saturated Fat: 18 g
Sodium: 650 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Can I make smoked salmon quiche the day before?

Yes. Bake it, cool completely, then refrigerate well covered. Serve at room temperature or reheat gently in a low oven (160°C fan) until warmed through.

Can I use hot smoked salmon instead of cold smoked salmon?

You can. Hot smoked salmon is firmer and flakier, so gently break it into chunks and scatter it over the base. The flavour is slightly stronger and more smoky.

What size tin should I use for this quiche?

A 23cm (9-inch) loose-bottom tart tin is ideal. If you use a deeper tin, the quiche may need a few extra minutes in the oven.

Can I make this quiche without cream?

For the best texture, cream is recommended, but you can swap the double cream for extra whole milk. The filling will be a little lighter and less rich, so bake gently and avoid overcooking.

How do I reheat quiche without it going rubbery?

Avoid high heat. Reheat slices in the oven at 160°C fan for 10–12 minutes, or until hot. Microwaving works in a pinch, but use short bursts and stop as soon as it’s warmed through.