Jersey Royal Potato and Jersey Crab Quiche Lorraine

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

Roll out the shortcrust pastry and line a 9-inch pie dish. Prick the base with a fork and chill for 15 minutes.

Blind bake the pastry case for 15 minutes, then remove the baking beans/rice and bake for a further 5 minutes until lightly golden.

While the pastry is baking, boil the Jersey Royal potatoes until tender but still firm. Drain and allow to cool slightly, then slice thinly.

If using bacon, fry until crisp in a pan. Remove and set aside.

In the same pan, melt the Jersey butter and gently sauté the chopped shallot until softened. Add the sliced Jersey Royals and cook for a few minutes until lightly browned.

Scatter the cooked potatoes, bacon (if using) and Jersey crab meat evenly over the base of the baked pastry case.

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

Pour the cream mixture over the filling in the pastry case.

Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown.

Allow to cool slightly before serving. Serve warm or cold with a green salad.