Jersey Royal Potato and Asparagus Quiche Lorraine

Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease a 9-inch quiche dish with butter.

Roll out the pastry on a lightly floured surface and line the quiche dish. Trim the edges and prick the base with a fork. Blind bake for 15 minutes using baking beans or rice.

While the pastry is baking, melt a knob of Jersey butter in a pan over medium heat. Add the sliced Jersey Royal potatoes and cook for 5-7 minutes until slightly softened. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, add the asparagus and cook for 2-3 minutes until tender-crisp. Set aside.

Fry the bacon lardons in the same pan until crispy. Drain off any excess fat.

In a bowl, whisk together the Jersey milk, double cream, and eggs. Season with salt, pepper, and a pinch of nutmeg.

Remove the pastry case from the oven and remove the baking beans or rice. Sprinkle half of the grated Gruyere cheese over the base.

Arrange the cooked Jersey Royal potatoes, asparagus, and bacon lardons evenly over the cheese.

Pour the egg mixture over the vegetables and bacon. Sprinkle the remaining Gruyere cheese on top.

Bake in the preheated oven for 30-35 minutes, or until the filling is set and golden brown.

Let the quiche cool slightly before slicing and serving. Enjoy!