INGREDIENTS
Serves 4 - 6

PASTRY:
Either:
Your own tried and tested pastry recipe, enough to line a 20cm (9") flan tin. Blind bake first. 
Or:
Ready made savoury quiche pastry case

FILLING: 
15g bag Get Funghi Winter Chanterelle, soaked, drained & coarsely chopped
1 large clove garlic, finely chopped
120g baby spinach leaves
25g butter
2 eggs, lightly beaten
300 ml single cream 
75g Västerbottensost cheese, mature cheddar or gruyere, grated
Salt and black pepper to taste. Pinch of ground nutmeg, optional. 
Chopped parsley for decoration, optional

METHOD:

Preheat the oven to 200C/400F/Gas 6. 

To prepare the filling:

Heat the butter in a frying pan, then fry the mushrooms and garlic over medium heat for 5-8 minutes, stirring often. Remove from the pan. Add the spinach to the pan and gently cook until it has wilted down. Take off the heat. Season both ingredients well.

Mix the eggs and cream together.

Sprinkle the cheese over the pastry base, then layer over the mushrooms then the spinach and finally pour over the egg mix. 

Bake at 180C/ 350F/gas 4 for 30-40 minutes until the custard is set and the pastry is golden brown. 

Decorate with chopped parsley, optional.