Salmon and broccoli quiche mary berry

salmon and broccoli quiche mary berry

I. Introduction

Mary Berry is a loved name in British cooking. She has been famous for many years. Known for her easy-to-follow recipes and warm TV style, she has encouraged many home cooks to enjoy cooking. Her recipes bring a feeling of comfort and memories, making them popular in many homes.

In this guide, we will explore the comforting nature of Mary Berry’s Salmon and Broccoli Quiche, highlighting its popularity, nutritional information, and even a vegan adaptation.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry is known for using the best ingredients. Her recipes show that she believes in using fresh, seasonal foods, which makes every dish taste better. Quiche is a tasty pastry filled with a mixture of eggs, cheese, and different fillings. It comes from medieval Germany, particularly from the Lorraine region.

Quiche has changed over time in France, where it became a popular dish, especially with the addition of cream and eggs. Mary Berry’s recipe keeps this classic style but adds her own twist—she recommends using fresh herbs and good-quality cheeses, making the dish even better.

Reputable sources such as The Oxford Companion to Food and The Food Timeline detail the historical context of quiche, emphasizing its transformation from a peasant dish to a gourmet offering.

III. Notices on Ingredients & Equipment

Ingredients:

• Shortcrust Pastry:
  • 250g plain flour
  • 125g unsalted butter, chilled and cubed
  • 1/4 tsp salt
  • 4-5 tbsp cold water
• Filling:
  • 200g smoked salmon, chopped
  • 150g broccoli florets, blanched
  • 4 large eggs
  • 300ml double cream
  • 150g mature cheddar cheese, grated
  • Salt and pepper to taste
  • Fresh dill or chives (optional)

Kitchen Equipment:

• 23cm loose-bottomed flan tin
• Mixing bowl
• Rolling pin
• Whisk
• Baking beans or rice (for blind baking)
• Knife and chopping board

IV. Recipe Instructions

Make the Pastry: In a mixing bowl, combine 250g plain flour and 1/4 tsp salt. Add 125g chilled butter and rub it into the flour until it resembles breadcrumbs.