Jersey Royal Potato and Asparagus Quiche with Goat Cheese

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Roll out the pastry on a lightly floured surface and line a 9-inch pie dish. Prick the base with a fork and blind bake for 15 minutes. Remove baking beans and bake for a further 5 minutes to dry out the base. Reduce the oven temperature to 180°C (160°C fan/Gas Mark 4).

Meanwhile, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then slice into ½ cm thick rounds.

Melt the butter in a large pan over medium heat. Add the asparagus and sauté for 3-4 minutes, until just tender-crisp. Season with salt and pepper.

In a large bowl, whisk together the eggs, Jersey milk, double cream, salt, pepper, and nutmeg.

Arrange the sliced Jersey Royals in the baked pastry case. Top with the sautéed asparagus and crumbled goat cheese.

Pour the egg mixture over the vegetables and cheese, ensuring it is evenly distributed.

Sprinkle the fresh thyme and chives over the top.

Bake for 30-35 minutes, or until the filling is set and golden brown. A slight wobble in the center is fine, as it will continue to set as it cools.

Let the quiche cool slightly before slicing and serving. It can be served warm or cold.