- 500g potatoes, peeled and cut into chunks
- sea salt and freshly ground black pepper
- 500g asparagus spears, woody ends removed
- 200g filo pastry
- 100g butter, melted
- 100g freshly grated Lancashire cheese
- 100g freshly grated Cheddar cheese
- 3 large organic or free-range eggs
- 1 x 284ml pot of double cream
- ¼ of a nutmeg
Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
Preheat the oven to 190°C/375°F/gas 5. Get an ovenproof dish – I’ve used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 2.5cm hang over the edge. You want to get the pastry about five layers thick. Put a clean, damp tea towel over the top and put to one side.
When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir in your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
Now how does that sound to you? Do you think you're gonna try it? Also tell me who is your favourite cook?