SALMON QUICHE 2

INGREDIENTS

BASE

2 cups almond flour
57g melted unsalted butter
1 egg
1 pinch salt

FILLING

80g smoked salmon chopped
1 small onion finely chopped
butter for frying
2 eggs
salt seasoning
ground black pepper
250ml thick cream
½ cup white cheddar grated
½ cup finely chopped fresh baby spinach leaves

METHOD

BASE

Mix together and push into a well greased quiche pan. Blind bake on 170° C for 30 minutes. If you don’t blind bake, bake for 15 minutes and check the base to see if it’s cooked.

FILLING

Sauté the onion in a little butter until soft. Allow to cool. Whisk together the egg, cream, pepper and salt seasoning. Mix in the onion and spinach. Sprinkle the base with the grated cheese. Add a layer of salmon retaining a little for the top. Pour the egg mixture over evenly. Distribute the remainder of the salmon over the top. Bake on 190° C for 25 minutes or until cooked.

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