Simon Rimmer served up a tasty garlic and mushroom quiche on Sunday Brunch.
The ingredients for the pastry are: 225g plain flour, 100g butter, 50ml water and egg to glaze.
For the filling: 300g sliced chestnut mushrooms, 3 cloves garlic, 100g butter, zest 1 lemon, 100g spinach, 3 eggs, 200ml crème fraiche and a little grated nutmeg and s&p.
Serve with green salad leaves.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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