Simon Rimmer served up a tasty Leek and Gruyere Quiche on Sunday Brunch.

The ingredients for the pastry : 250g flour, Tsp salt, 125g butter and A little water, poss.

For the filling : 2 leeks, very finely chopped, 50g butter, Tbs white miso paste, 125ml milk, 125ml cream, 3 eggs, 100g gruyere, 50g finely grated parmesan (or veggie equivalent) and Tbs grain mustard.

Serve with potato salad.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.