Gluten-Free Scottish Lunch: Smoked Salmon and Leek Quiche with Cranberry Chutney and Herb Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 gluten
• free pie crust (store
• bought or homemade) 6 large eggs 1 1/2 cups heavy cream Salt and freshly ground black pepper, to taste 8 oz smoked salmon, flaked 1 large leek, white and light green parts only, cleaned and thinly sliced 3 tbsp unsalted butter 1 cup cranberry chutney (store
• bought or homemade) 2 cups mixed fresh herbs (such as parsley, basil, arugula, and watercress) 1/4 cup olive oil 2 tbsp red wine vinegar

Instructions

1. Preheat the oven to 350°F (180°C).
2. Line a 9 inch pie dish with the gluten free pie crust and prick the bottom with a fork. Bake for 12 minutes, or until lightly golden. Set aside to cool slightly.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
4. In a skillet over medium heat, melt butter and sauté sliced leeks until softened and fragrant, about 5 minutes. Remove from heat and let cool.
5. In the pre baked crust, evenly layer flaked smoked salmon, cooked leeks, and cranberry chutney. Pour the egg mixture over the layered ingredients.
6. Bake for 40 45 minutes, or until a knife inserted in the center comes out clean. Let cool slightly before slicing.
7. For the herb salad, combine mixed fresh herbs with olive oil and red wine vinegar. Season to taste with salt and pepper.
8. Serve the quiche warm, accompanied by the herb salad on the side.

Chef’s Insight

The contrasting flavors and textures of this gluten-free Scottish lunch create a delightful culinary experience.

Notes

This recipe focuses on mouthfeel, aroma, and plating appeal for a gourmet gluten-free experience.