Preheat the oven to 170°c. Line a 24cm quiche dish with the ready-rolled pastry and then blind bake it for 15 to 20 minutes. Remove the baking beans, spread the Beetroot & Horseradish Chutney over the base and then return quiche to the oven for 5 minutes. Remove and leave to cool slightly while you make the filling.
Soften the leeks in the butter for 4 to 5 minutes then add the asparagus and allow the mixture to cool. Poach the haddock in the cream for 6 minutes and then strain, keeping all the cream, and flake the fish. Whisk the eggs with the cream, salt, pepper and chopped chives.
Layer the leeks and asparagus with the flaked fish in the pastry case, then pour over the cream mixture. Bake the quiche in the preheated oven for 20 minutes to 30 minutes until set. Let it rest for 10 minutes then serve, or leave to cool completely before slicing.