This savory tart really changes from classic quiches. Smoked haddock flavours are incredible but not too strong. Here with leeks and onions but you can choose to bake this with other vegetables. Soak haddock in warm milk/cream and let infuse. Pre-cook onions and leeks. Then prepare the batter, assemble and cook as you would do for a classic quiche.
Start by heating the cream/milk mixture, but don’t let it boil. Meanwhile, cube smoked haddock. Soak haddock in cream/milk, stop the heat and let infuse for about ten minutes.
Meanwhile, finely chop leeks and onions. Heat a pan with oil (or butteand fry onions and leeks for about 10 minutes. Add salt. Stop when onions become translucent.
In a bowl, beat eggs. Add the milk and cream with smocked haddock preparation and combine. Then pour in onions and leeks, combine.
Lay shortcrust pastry in the mold and pour in the preparation. Sprinkle grated cheese and bake for about 30 minutes. 30 minutes are enough with a metal mold because shortcrust patry cooks well. A little more if you use a glass or porcelain mold.