Jersey Royal Potato, Smoked Salmon & Asparagus Quiche

**Make the pastry:** In a large bowl, rub the cold butter into the flour until it resembles breadcrumbs. Gradually add the iced water, mixing until the dough just comes together. Be careful not to overwork it.

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

**Prepare the potatoes:** While the pastry chills, boil the Jersey Royal potatoes in salted water until just tender, about 10-15 minutes. Drain and set aside to cool slightly. Once cool enough to handle, slice into 1/2 cm thick rounds.

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

**Roll out pastry:** On a lightly floured surface, roll out the pastry to about 3mm thick. Carefully line the tart tin with the pastry, pressing it into the edges. Trim any excess pastry and prick the base with a fork.

**Blind bake:** Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the baking paper and beans and bake for a further 5 minutes, or until the pastry is lightly golden.

**Reduce oven temperature:** Reduce the oven temperature to 180°C (160°C fan/ Gas Mark 4).

**Assemble the quiche:** Arrange the sliced Jersey Royal potatoes in the base of the pastry case. Scatter the smoked salmon and asparagus pieces evenly over the potatoes.

**Make the custard:** In a bowl, whisk together the eggs, Jersey milk, and double cream. Season with salt, pepper, and a pinch of nutmeg (if using). Stir in the chopped fresh dill if desired.

**Pour the custard:** Gently pour the custard mixture over the filling in the pastry case. Sprinkle with grated Gruyere cheese, if using.

**Bake the quiche:** Bake for 30-40 minutes, or until the custard is set and golden brown. The centre should be just slightly wobbly.

**Cool and serve:** Let the quiche cool slightly in the tin before removing it and slicing into wedges. Serve warm or cold.