- For the pastry:
- 125 g butter, cubed
- 250 g flour, sifted
- 1⁄4 cup water cup
- For the filling:
- 3 large leeks, finely sliced
- 2 T olive oil
- 1 1⁄2 cups milk
- 400 g haddock
- 5 free-range eggs, beaten
- 1 free-range egg yolk
- 1 cup cream
- 10 g chives chopped
- 200 g mature Cheddar cheese grated
- Sea salt and freshly ground black pepper, to taste
- 200 g fresh asparagus spears
To make the pastry, place the butter and flour into a food processor and pulse until the mixture looks like breadcrumbs. With the motor running, slowly add 1 T water at a time until the mixture starts to come together. Turn out onto a floured surface and knead into a ball for no longer than 5 minutes. Wrap in clingwrap and chill for 30 minutes.
Grease a 31 x 21 cm shallow rectanglular baking tin with butter and line with baking paper. Roll out the pastry between two sheets of baking paper. Press into the baking tin making sure the edges hang over the edge of the tin slightly, then prick the base of the pastry numerous times with a fork. Chill for 20 minutes and preheat the oven to 180°C.
Blind bake the pastry (cover it with another sheet of baking paper and baking beans) for 15 minutes until lightly golden. Meanwhile, prepare the filling.
To make the filling, soften the leeks in the olive oil for 5 minutes, then add the milk and haddock. Poach the haddock over a medium to low heat for 5 minutes, or until the fish starts to flake. Remove from the heat and remove the haddock from the pan. Pour the milk and leeks into a bowl, then mix in the eggs, egg yolk, cream, chives, cheese and seasoning.
Pour the mixture into the pastry case and bake for 20 minutes. Remove from the oven and add the aspsaragus spears and flaked haddock, then return to the oven and bake for a further 15–20 minutes, or until set and golden.
Allow to cool slightly before serving.
Chef's note: “I love this quiche because the creaminess softens the distinctive flavour of the fish. You could try it with cauliflower or broccoli instead of asparagus, and be sure to use free-range eggs and local butter.”