Healthy salmon and spinach quiche – Furèse, Malvasia Bianca Puglia IGP Organic


Furèse is another wine part of the Tinazzi Bio line. A fresh harmonious wine obtained from 100% Malvasia Bianca Puglia grapes, which we recommend paired off with a delicious and healthy salmon and spinach quiche, an original recipe created once again by Chef Vanessa Lorenzetti – La Sanamente Cucina Naturale.


Serves 8



Tart – Quiche

– 265 g of semi-wholemeal flour

– 150 g of cold and chopped butter

– 2-3 tablespoons of ice water


Quiche filling

– 7 oz (200 g) spinach or babyspinach

– 4 tablespoons olive oil

– 1 cup (235 ml) whole milk or almond milk

– Chilli peppers (just enough)

– Sea salt and pepper

– 1 pound 2 oz (500 g) skinned salmon

– 4 large eggs

– 3/4 cup (175 ml) heavy cream or soy cream

– Dash of freshy grated nutmeg

– 1 tablespoon chopped thyme leaves

– 2 small leeks, white part only, finely chopped

– 1 shallot, finely chopped

– Egg white, lightly beaten with a fork



Tart – Quiche

Place the flour and butter into a food processor and process it untiI it resembles fine breadcrumbs.

Slowly adding the iced water untiI a smooth dough forms. Knead the dough into a ball on a lightly floured surface. Wrap it in a plastic wrap and piace it into the fridge for at least 30 minutes.

When you’re ready to use your dough, roll it out on a lightly floured surface with a rolling pin untiI it is 3mm thick.

To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.

Take a piece of parchment paper, spread it on top of the dough and then fili the base with rice or lentils or raw beans.

Then follow the recipe below for cooking with the filling.


Quiche filling

Preheat the oven to 400° F (200°C) and butter the quiche mold.

In a sauté pan, heat 2 tablespoons of the oil over medium heat. Add the spinach, cover and sauté for about 5 minutes, stir ring from time to time, untiI soft.

Transfer to a colander and squeeze out the excess water between your fingers.

Set the pan aside to use later.

Finely chop the spinach and set aside.

In a pot, heat 3/4 of the milk with the thyme leaves and a pinch cup of sea salt and pepper.

When just beginning to simmer, add the salmon and poach it for 3 minutes.

Remove from the heat, cover and let infuse for 10 minutes.

Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining cup of milk.

Season with sea salt and pepper and add the nutmeg and the chilly peppers, set aside.

In the same sauté pan you used for the spinach, heat the remaining 2 tablespoons oil over medium heat. Add the leeks and shal lot and cook for about 5 minutes without browning, stirring until soft.

Remove from the heat and stir in the spinach; set aside.

Prebake for 15 minutes.

Remove the parchment paper and weights and brush the crust with the egg white.

Return to the oven and bake for 5 more minutes. Add the vegetables and the crumbled salmon to the crust and pour the egg batter over the top.

Bake the quiche for 30-35 minutes, or until the top is golden and the egg flan is set.

Let rest for 10 minutes before cutting; serve with a green salad.