Jersey Royal Potato and Asparagus Quiche with Goats Cheese

**Make the pastry:** In a large bowl, rub the cold, cubed Jersey butter into the flour until the mixture resembles breadcrumbs. Gradually add the ice water, mixing until the dough just comes together. Do not overmix.

Shape the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

**Prepare the filling:** While the pastry chills, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and slice into 1cm thick rounds.

Steam or blanch the asparagus until just tender-crisp, about 3-5 minutes. Cut into 2cm pieces, reserving the tips.

Preheat the oven to 180°C (160°C fan/Gas Mark 4).

On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your quiche dish. Carefully transfer the pastry to the dish and press it gently into the base and sides. Trim any excess pastry. Prick the base of the pastry with a fork.

Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes. Remove the baking beans and parchment and bake for a further 5 minutes to dry out the base.

**Assemble the quiche:** Arrange the sliced Jersey Royal potatoes and asparagus pieces (including the tips) evenly over the base of the pastry case. Scatter the crumbled goats cheese over the vegetables.

In a bowl, whisk together the Jersey milk, double cream, eggs, thyme, nutmeg, salt, and pepper. Pour the mixture over the potatoes, asparagus and goats cheese, ensuring it is evenly distributed.

Bake in the preheated oven for 30-40 minutes, or until the filling is set and the pastry is golden brown. A slight wobble in the center is fine.

Let the quiche cool slightly before slicing and serving. Enjoy warm or cold.