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.
Slowly add cold water one tablespoon at a time while mixing until a dough forms, then wrap it in cling film and chill for 30 minutes.
Blind Bake the Pastry: Preheat the oven to 180°C (350°F), roll out the pastry on a floured surface to line the flan tin, and trim the edges.
Prick the base and add baking paper. Fill with baking beans or rice to prevent rising.
Bake for 15-20 minutes, then take out the beans and paper. Bake for 10 more minutes until it’s golden brown.
Prepare the Filling: In a mixing bowl, whisk together 4 large eggs, 300ml double cream, and seasoning. Stir in 150g grated cheddar cheese, smoked salmon, and blanched broccoli.
Assemble the Quiche: Pour the filling into the baked pastry case. Smooth the top and sprinkle with fresh herbs if desired.
Bake for 25 to 30 minutes, or until the filling is firm and lightly browned.
Serve: Allow to cool slightly before serving. Enjoy warm or at room temperature.
V. Flavor Profile & Nutritional Information
This Salmon and Broccoli Quiche boasts a rich, creamy flavor from the eggs and cream, complemented by the smoky notes of salmon. The broccoli adds a fresh crunch, while the cheese provides a savory depth.
Nutritional Breakdown (per serving, serves 8):
- Calories: 350
- Fat: 25g
- Protein: 12g
- Carbohydrates: 20g
- Fiber: 1g
Source: Nutritional data based on common ingredient values.
VI. Tips for a Perfect Quiche
- Common Issues:
- If the sauce is too watery, ensure that the vegetables are well-drained before adding them to the filling.
- To avoid bland flavors, always season the egg mixture adequately and consider using aged cheese for a stronger taste.
- Enhancing Flavor:
- Consider topping with breadcrumbs mixed with parmesan for a delightful crunch.
- Adding a hint of mustard to the egg mixture can enhance flavor complexity.
- Variations:
- Experiment with different cheeses such as feta or goat cheese.
- Incorporate herbs like thyme or basil for added freshness.
VII. Alternative (Vegan and Non-Veg)
Vegan Adaptation:
Ingredients:
- Vegan pastry (store-bought or homemade)
- 200g silken tofu blended as a substitute for eggs
- 300ml plant-based cream (e.g., coconut or soy)
- 150g nutritional yeast for cheesy flavor
- Same vegetables as above
Instructions:
- Follow the same pastry instructions using vegan alternatives.
- Blend silken tofu with plant-based cream and nutritional yeast until smooth.
- Mix in the blanched vegetables and pour into the pastry case. Bake as per original instructions.
VIII. Recipe Variations & Serving Suggestions
- This is great with a salad if you want a light meal.
- Pair with a glass of chilled white wine for a sophisticated touch.
IX. Storage & Reheating Instructions
- Storage: Keep leftovers in an airtight container in the fridge for up to approximately 3 days.
- Reheating: Warm in the oven at 160°C (320°F) for about 15-20 minutes until heated through.
X. Frequently Asked Questions (FAQ)
- Can I freeze the quiche?
- Yes, it freezes well. Wrap tightly and freeze for up to 2 months. Let it sit in the refrigerator overnight to thaw before you heat it up.
- Can I use other fillings?
- Absolutely! Feel free to get creative with different vegetables or proteins.
XI. Conclusion & Call to Action
Mary Berry’s Salmon and Broccoli Quiche is a delightful dish that combines rich flavors with comforting textures. We encourage you to try this recipe and share your feedback. Explore more delicious recipes on our website and enjoy the joy of cooking.
XII. Additional Resources
- Visit Mary Berry’s official website for more of her delightful recipes.
- Check out Culinary Hill for additional cooking tips and recipes.
