Categories: ***, October2010, Spring, asparagus, brunch, lunch, potatoes

Ingredients

• 1 lb of potatoes, peeled and cut into chunks
• Sea salt and freshly ground black pepper
• 1 lb of asparagus spears, woody ends removed
• 8 oz filo pastry
• 1/2 cup butter, melted
• 1/2 cup Lancashire cheese
• 1/2 cup freshly grated Cheddar cheese
• 3 Lg eggs
• 1 (8 oz) container of heavy cream
• 1/4 a nutmeg

Directions

1. 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.

2. Preheat the oven to 375F. Get an ovenproof dish. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1 inch hang over the edge. You want to get the pastry about five layers thick. Put a clean, damp kitchen towel over the top and put to the side.

3. When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream, and stir into your cheesy mashed potatoes. Grate in the nutmeg, season well with pepper and mix well. Spread the mashed potatoes 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 crisp and golden. Allow to rest for 10 minutes. Serve as you would a quiche for a quick lunch or supper, with a salad.

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