pick by restrictions see all ingredients Guardian Pantry

Leek, smoked haddock and Caerphilly quiche

View the full article on guardian.co.uk

For the pastry

For the filling

Step 1
Mix together the flour and butter until the mix resembles breadcrumbs.

Step 2
Add the icing sugar, salt, yolk and water, and bring together into a dough.

Step 3
Rest in the fridge for at least an hour, then roll the pastry on a lightly floured surface to about 5mm thick.

Step 4
Preheat the oven to 170C/335F/gas mark 3½.

Step 5
Line a 22cm tart tin with the pastry, tucking it into the edges, then place parchment paper or clingfilm over it and fill with rice or ceramic baking beans.

Step 6
Blind bake for 30-35 minutes.

Step 7
Remove the beans and parchment paper (or clingfilm) and bake the tart for a further 10-15 minutes until the tart base is fully cooked and crisp.

Step 8
Put aside to cool.

Step 9
Cut the leek in half lengthways and then slice it into thin strips.

Step 10
Wash it in a colander under running cold water to get rid of any dirt and grit.

Step 11
Melt the butter in a saucepan, add the sliced leek and season.

Step 12
Cook until the leeks are just soft.

Step 13
Drain and pat dry on some kitchen roll.

Step 14
In a separate, wide pan, bring the milk and cream up to the boil.

Step 15
Place the smoked haddock fillet in the milk mixture.

Step 16
Remove from the heat and cover with clingfilm.

Step 17
Leave this aside to cool and the fish will cook in the residual heat.

Step 18
Remove the fish when cold and flake it.

Step 19
Whisk the beaten eggs into the milk and cream mix.

Step 20
Mix together the leeks, Caerphilly cheese and flaked smoked haddock and fill the blind baked tart case.

Step 21
Pour on top the egg, cream and milk mix.

Step 22
Place the tart in the oven and cook until the custard is just set – about 25-30 minutes.

Step 23
Then remove the tart from the oven and leave to cool for 20 minutes before serving.