Leek, Smoked Haddock & Caerphilly (Or Cheddar) Quiche

Step 1: Mix together the flour and butter until the mix resembles breadcrumbs. Add the icing sugar, salt, yolk and water, and bring together into a dough. Rest in the fridge for at least an hour, then roll the pastry on a lightly floured surface to about 5 mm thick.

Step 2: Preheat the oven to 170C/335F/gas mark 3½.

Step 3: Line a 22 cm 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 4: Blind bake for 30-35 minutes.

Step 5: 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. Put aside to cool.

Step 6: Cut the leek in half lengthwise and then slice it into thin strips.

Step 7: Wash it in a colander under running cold water to get rid of any dirt and grit.

Step 8: Melt the butter in a saucepan, add the sliced leek and season.

Step 9: Cook until the leeks are just soft. Drain and pat dry on some kitchen roll.

Step 10: In a separate, wide pan, bring the milk and cream up to the boil. Place the smoked haddock fillet in the milk mixture.

Step 11: Remove from the heat and cover with clingfilm. Leave this aside to cool and the fish will cook in the residual heat. Remove the fish when cold and flake it.

Step 12: Whisk the beaten eggs into the milk and cream mixture.

Step 13: Mix together the leeks, Caerphilly cheese and flaked smoked haddock and fill the blind baked tart case.

Step 14: Pour on top the egg, cream and milk mixture.

Step 15: Place the tart in the oven and cook until the custard is just set – about 25-30 minutes. Then remove the tart from the oven and leave to cool for 20 minutes before serving.