Delectable Scottish Lunch: Vegetarian Cullen Skink & Buttery Crustless Quiche

Allergens

Gluten, Dairy

Ingredients

• 1. Fresh leeks
• 2 medium, thinly sliced 2. White potato
• 1 large, diced 3. Carrots
• 2, peeled and diced 4. Celery stalks
• 2, diced 5. Vegetable broth
• 2 cups 6. Coconut milk
• 1 cup 7. Nutritional yeast
• 1/4 cup 8. Olive oil
• 3 tbsp 9. All
• purpose flour
• 1/4 cup 10. Salt and pepper, to taste 11. Fresh thyme
• 1 tsp, chopped 12. Mushrooms
• 1 cup, sliced 13. Onion
• 1 small, diced 14. Spinach
• 2 cups, fresh or frozen 15. Vegetarian cheddar cheese
• 1 cup, shredded 16. Eggs
• 4 large 17. Milk
• 1/2 cup 18. Pepper
• to taste

Instructions

1. Prepare the Cullen Skink by sautéing leeks, potatoes, carrots, and celery in olive oil until softened.
2. Add flour to create a roux, then gradually whisk in vegetable broth and coconut milk.
3. Stir in nutritional yeast and season with salt, pepper, and thyme. Let it simmer for 10 minutes.
4. Meanwhile, prepare the crustless quiche by sautéing onion and mushrooms in olive oil until tender.
5. In a separate bowl, whisk together eggs, milk, and pepper. Stir in spinach and cooked vegetables. Pour into a greased pie dish.
6. Top the quiche with shredded vegetarian cheddar cheese and bake at 375°F for 25 30 minutes or until set.
7. Serve Cullen Skink alongside the crustless quiche, garnished with fresh herbs.

Chef’s Insight

This recipe combines two Scottish lunchtime favorites for a delicious, hearty meal that is easy to prepare yet bursting with flavor and texture.

Notes

For best results, use fresh ingredients and choose organic whenever possible.