Jersey Royal Potato and Asparagus Quiche with Smoked Salmon

A delicious and creamy quiche showcasing the best of Jersey's local produce: sweet Jersey Royal potatoes, fresh asparagus, and rich smoked salmon, all baked in a buttery crust with a custard made from Jersey milk and eggs.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650

Level

Medium

Yields

6 servings

Cost

£3.02

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Fish•Eggs

Cooking Style:

Baking

Mood:

Comfort Food•Healthy

Ingredients

Servings

375gReady-made Shortcrust Pastry(Or make your own using Jersey butter for an extra authentic taste!)

£2.50

300gJersey Royal Potatoes(Scrubbed and thinly sliced)

£1.80

200gAsparagus Spears(Trimmed and cut into 2-inch pieces)

£2.75

150gSmoked Salmon(Flaked)

£5.50

200mlJersey Milk(Full fat for a richer flavour)

£0.60

100mlDouble Cream(Optional, for extra richness. Can substitute with more Jersey Milk)

£0.80

4 Large Eggs(Free-range)

£1.20

25gJersey Butter(For greasing and sautéing)

£0.40

50gGruyere Cheese(Grated)

£1.75

2tbspFresh Dill(Chopped)

£0.75

Pinch Salt(To taste)

£0.01

Pinch Black Pepper(To taste)

£0.01

Pinch Nutmeg(Freshly grated)

£0.05

Total Cost

£18.12

£3.02 per serving

The Method

1
Preheat your oven to 180°C (160°C fan/Gas Mark 4).
2
Lightly grease a 9-inch quiche dish with Jersey butter.
3
Roll out the shortcrust pastry on a lightly floured surface and use it to line the quiche dish. Trim the edges and prick the base with a fork.
4
Blind bake the pastry case for 15 minutes. Place baking paper over the pastry and fill with baking beans or rice. Remove the paper and beans/rice and bake for a further 5 minutes to dry out the base.
5
While the pastry is blind baking, melt the remaining Jersey butter in a pan over medium heat. Add the sliced Jersey Royal potatoes and cook for 5-7 minutes, until slightly softened. Add the asparagus and cook for a further 3 minutes, until tender-crisp. Season with salt and pepper.
6
In a bowl, whisk together the Jersey milk, double cream (if using), eggs, salt, pepper and a pinch of nutmeg.
7
Sprinkle half of the grated Gruyere cheese over the base of the pre-baked pastry case.
8
Arrange the cooked Jersey Royal potatoes and asparagus evenly over the cheese.
9
Scatter the flaked smoked salmon over the vegetables.
10
Pour the egg mixture over the filling, ensuring it covers everything evenly.
11
Sprinkle the remaining Gruyere cheese over the top.
12
Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown.
13
Remove from the oven and let it cool slightly before sprinkling with fresh dill. Serve warm or cold.

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My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a crispier base, brush the inside of the blind-baked pastry case with a beaten egg before adding the filling.

If the pastry edges are browning too quickly during baking, cover them with foil.

You can substitute the smoked salmon with cooked ham or bacon if preferred.

For a vegetarian option, omit the smoked salmon and add more vegetables like mushrooms or spinach.

Serve with a fresh green salad dressed with a light vinaigrette for a complete lunch.

Cooking Equipment

Oven

Stovetop

9-inch Quiche Dish

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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