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Salmon and Spinach Quiche for Mother’s Day – with Secco Sparkling from Canada
Apr
A brunch that makes an impression—and a sparkling Secco from Canada that pairs perfectly with it.
Wine from New Zealand is synonymous with elegance, freshness, and a natural lightness that’s perfect for festive occasions like Mother’s Day. This salmon and spinach quiche is the perfect centerpiece for a brunch that will truly surprise Mom—tender, aromatic, and with a sophistication that shows you’ve gone the extra mile. The Fresh Wines Secco Sparkling from Ontario brings the lightness this special day deserves: fresh, bubbly, with delicate fruit and a hint of sweetness that harmonizes wonderfully with the creamy quiche and the delicate aroma of salmon. Open a bottle, set a beautiful table, add some fresh flowers—and Mother’s Day is already perfectly planned.
Ideal wine pairing: Diamond Estate FRESH Wines Secco (Ontario VQA, Canada)
It appears bright and radiant in the glass, with a fine, persistent effervescence that immediately evokes a festive mood. On the nose, fresh aromas of lemon and pineapple unfold, complemented by subtle hints of honey—inviting, spring-like, and carefree. On the palate, it is crisp and fresh with a lively acidity that is wonderfully balanced by a hint of residual sweetness. It is precisely this combination that makes it the ideal companion for a Mother’s Day brunch: the delicate creaminess of the salmon and spinach quiche is wonderfully lightened by the sparkling freshness of the Secco, while the subtle citrus notes elegantly highlight the salmon’s flavor. Light, playful, and with a natural elegance—perfect for a moment worth celebrating.
The recipe:
Salmon and Spinach Quiche for Mother’s Day with FRESH Wines Secco Sparkling from Canada
Equipment
- 1 Quicheform (Ø 22 cm)
- 1 Nudelholz
- 1 Backpapier und Hülsenfrüchte zum Blindbacken
- 1 Rührschüssel
- 1 Schneebesen
- 1 Scharfes Messer und Schneidebrett
- 1 Pfanne für den Spinat
Ingredients
- 1 Roll out the shortcrust pastry ready-made, approx. 230 g, or homemade
- 200 g fresh salmon fillet skinless, diced
- 150 g frischer Babyspinat
- 1 shallot
- 1 garlic clove
- 3 Eggs Medium Size
- 150 ml cream
- 80 ml Whole milk
- 80 g grated Gruyère or Emmental
- 1 tablespoon of butter
- Salt Pepper, nutmeg
- Fresh dill for garnish
- 1 tablespoon of crème fraîche for garnish
Instructions
PREPARATION:
- Preheat the oven to 180 °C (top and bottom heat).
- Line the quiche pan with the shortcrust pastry, fold the edges up, weigh down with parchment paper and dried beans, and blind-bake for 12 minutes. Then let it cool.
- Finely chop the shallot and garlic, then sauté in butter until translucent. Add the spinach, let it wilt briefly, season with salt, and set aside.
COOKING STEPS:
- Whisk together the eggs, cream, and milk, then season with salt, pepper, and freshly grated nutmeg.
- Spread the spinach mixture evenly over the pre-baked crust. Top with the salmon cubes.
- Pour the egg-and-cream mixture over the top and sprinkle the grated cheese evenly over it.
- Bake in the oven for 28–30 minutes, until the quiche is golden brown and set.
SERVE:
- Let the quiche rest for 5 minutes, then cut it into pieces and arrange them on white porcelain plates.
- Garnish with fresh dill and a dollop of crème fraîche.
- Pour the Pinot Noir, slightly chilled (about 14–16 °C), into elegant, slender glasses.
SIDE DISHES:
- Fresh lamb’s lettuce with raspberry vinegar vinaigrette
- Fresh strawberries with mint
- Butter croissants or baguettes
Nutrition
