Salmon and artichoke quiche (lactose free)

Ingredients

• 190 g Almond flour
• 190 g Artichoke hearts
• 140 g Salmon, smoked
• 220 ml Almond milk
• 3 pcs Eggs, room temperature
• 5 tbsp Unsalted butter, lactose free
• 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. Drain well.
2. Preheat oven to 180°C and grease tart tin with some butter.
3. Place almond flour, 2 tablespoons butter, lime zest, pinch of salt, and 1 egg in food processor; process until your dough ball forms.
4. Press the dough in greased tart tin with your fingers.
5. Bake for 12 minutes and set aside.
6. Meanwhile, prepare the filling; cut the salmon into thin strips. Drain the artichokes and cut into strips.
7. Place in the bowl; in small-medium bowl, whisk eggs with almond milk. Add salmon and mix to combine.
8. Add horseradish and a pinch of salt, then stir well.
9. Pour over cooled crust and bake at 180°C for 20-25 minutes.
10. Serve after cooled slightly.