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If you’ve been following our ongoing coverage of wedding dress trends or alternative wedding dresses here at Refinery29, it’s likely you’re already familiar with For Love & Lemons, a fashion brand that, for us, has become synonymous with all things nuptial attire — whether it’s for the bride, bridesmaid, or wedding guest.

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It’s often said that quiche is old-fashioned, but there is nothing old-fashioned about this one,” says former Great British Bake Off contestant Hermine Dossou. “It’s a crumbly, super-short, melt-in-your-mouth pastry filled with buttery spinach and creamy custard. “Gruyère is the perfect cheese for quiche and a little goes a long way, but if it’s not available, you can substitute with Emmental, Comté, Jarlsberg or Beaufort.” Spinach and mushroom quiche Serves: 8 Ingredients: For the shortcrust pastry: 210g plain flour (gf plus 1 tsp xanthan gum), plus extra for dusting 130g cold butter 1 large egg (55g) 1 tbsp cold water ¼ tsp salt For the custard: 15g butterLeaves from 3 thyme sprigs 1 small yellow onion (about 50g), finely chopped 2 eggs 120g double cream 1 chicken or vegetable stock cube, crumbled 1 tsp Dijon mustard ¼ tsp salt Pinch of black pepper For the filling: 30g butter 250g mushrooms, sliced ½ tsp garlic powder A pinch of salt 250g baby spinach leaves 80g grated Gruyére cheese Method: 1. To make the shortcrust pastry, in a large bowl rub the flour and butter together with your fingertips until sandy in texture. (You can use a food processor to speed up this process.) Add the egg, water and salt and bring together into a dough without overworking it. Wrap in cling film and chill in the fridge – you always want to work with cold pastry as it’s much easier to handle. 2. When ready, lightly flour a work surface and roll out the dough to a circle about 30cm in diameter and 3mm thick. Use your rolling pin to lift it up and lay it over a 23cm tart tin, so there is an overhang of pastry at the top. Using a straight-sided glass, ease the pastry into the corners of the tin by rolling the glass around the edge in circular motion. Chill for 20 minutes. 3. Preheat your oven at 200C/180C fan/400F/Gas 6. Line your chilled pastry case with parchment paper, fill it with baking beans or cheap pulses, and blind bake for 15 minutes. Lift out the baking beans and parchment paper and continue baking for a further 10 minutes to dry out the base. 4. Meanwhile, make the custard. Put the butter, thyme and onion in a small frying pan over medium heat and cook until the onion is soft and transparent. Set aside to cool slightly. In a medium bowl, whisk together the eggs, cream, stock cube, mustard, salt and pepper, adding the cooked onions. Set aside. 5. Prepare the filling using the same pan you used to cook the onions. Heat the butter, add the mushrooms, garlic and salt, and cook over a high heat until the mushrooms are soft and most of the water has evaporated. Add the spinach and cook until it has wilted and the mixture is thick. 6. Tip the spinach mixture into the pre-baked tart case and spread it around evenly. Sprinkle over the grated cheese, then pour in the custard, making sure it’s distributed evenly. Bake at 200C/180C fan/400F/Gas 6 for 20–25 minutes, or until the middle of the quiche looks set and the top is slightly golden. Enjoy warm. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

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This first full week of Virgo season and Mercury retrograde in Virgo also coincides with the start of Uranus’ five-month retrograde through Taurus. We’re experiencing a mystical full moon in Pisces this week, on the 30th, and we’ll be feeling the effects of this lunation as the week begins.

SCOTTSDALE, Ariz.--(BUSINESS WIRE)--Sep 21, 2023--

A former Apprentice star has caused a stir on social media after calling solo diners "pathetic" who need to make friends. Earlier this week, Good Morning Britain delved into the divisive topic of solo dining which saw Ryan Mark Parsons go head-to-head with Kiss FM presenter Alex Mansuroglu, who believes it is "freeing". An opinionated Parsons did not hold back, sharing: "I think people that do it are pathetic. I think Alex is one of those losers that goes to restaurants alone, and it's weird. He continued: "I go to restaurants and see solo diners and I'm just uncomfortable. I question the motives, I think it's really really bizarre." Meanwhile, Mansuroglu explained: "I lead a very busy life, I have two kids at home. "If I can have a 30-minute Nando's to myself before I get home and then pick up a little takeaway for my kids and fiance, that's great, it's freeing. "People sometimes think I might have been stood up, I might get a free dessert in this, I might get 10 per cent off the bill, I think it's amazing and great," he added. A snippet of the chat has since been shared on TikTok, which saw thousands of users chime in with their opinions. Many of which hit back at Parson's take, with one writing: "So he needs constant companionship… no that’s odd". @goodmorningbritain Fans of 'solo dining' claim it promotes healthier 'mindful' eating as they focus on their food, rather than being distracted by chatter. Online searches for 'solo dining' soared by 357% in 12 months and the report by hospitality experts is urging pubs and eateries to cater for loners by playing background music to 'fill the void of no conversation.' What do you think? #GMB#goodmorningbritain#debate Another joked: "Wait until he finds out people travel alone". A third wrote: "He clearly isn't comfortable with himself if he can't do things like that alone, what difference is eating alone at a restaurant or at home". Others were quick to jump to the defence of solo diners, with one calling it "impressive." They commented: "I think the opposite, I think people doing things alone are impressive. They’re content in their own company and have the confidence to do it". Meanwhile, another quoted novelist Charles Bukowski, who famously said: "Beware those who seek constant crowds, for they are nothing alone." Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.