Salmon and artichoke quiche (flourless)

Ingredients

• 190 g Artichoke hearts
• 140 g Salmon, diced (part one)
• 220 ml Almond milk
• 190 g Almond flour
• 3 pcs Eggs, room temperature
• 5 tbsp Butter, unsalted
• 1 tsp Horseradish purée
• 1/2 tsp Lime zest
• 2 pinch Salt, fresh ground

Method

1. Cook artichoke hearts for 2 minutes in pot of simmering water, over medium heat.
2. Drain well.
3. Preheat oven to 180°C and grease tart tin with some butter.
4. Place almond flour, 2 tablespoons butter, lime zest, pinch of salt, and 1 egg in food processor; process until your dough ball forms.
5. Press the dough in greased tart tin with your fingers.
6. Bake for 12 minutes and set aside.
7. Meanwhile, prepare the filling; cut the salmon into thin strips.
8. Drain the artichokes and cut into strips.
9. Place in the bowl; in small-medium bowl, whisk eggs with almond milk.
10. Add salmon and mix to combine.
11. Add horseradish and a pinch of salt, then stir well.
12. Pour over cooled crust and bake at 180°C for 20-25 minutes.
13. Serve after cooled slightly.