Jersey Royal Potato and Asparagus Quiche with Jersey Cheese

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

Place the Jersey Royal potatoes on a baking sheet, drizzle with Jersey butter, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until tender and lightly golden.

While potatoes are roasting, lightly grease a 9-inch quiche dish or pie plate with olive oil.

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 the pastry case for 10 minutes. Remove from the oven and reduce the oven temperature to 180°C (160°C fan/Gas Mark 4).

Scatter the roasted potatoes and asparagus evenly over the base of the pastry case.

Sprinkle half of the grated Jersey cheese over the vegetables.

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

Pour the egg mixture evenly over the vegetables and cheese.

Sprinkle the remaining Jersey cheese over the top of the quiche.

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

Let the quiche cool slightly before serving. This will help it to set properly.