Preheat the oven to 180'C.
Roll the pastry out and carefully lift into the pastry case. Press into the edges and line with a sheet of baking parchment. Fill with baking beans, transfer to the oven and blind bake for 10 minutes. Remove from the oven and allow to cool.
Remove the skin and any bones from the cod. Cut the fish into small dice. Wash and dry the mushrooms.
Heat a frying pan and add olive oil. Sauté the mushrooms until golden brown and then season with salt and pepper and remove from the heat.
Whisk together the eggs, egg yolks and the salt and pepper. Slowly whisk in the milk and cream. Pour this mixture into the pastry case and then scatter the cod and the mushrooms on top. Transfer to the oven and bake for 15 minutes.
Allow to cool a little before serving with a fresh green salad.
«To avoid soggy pastry, fry the mushrooms and drain thoroughly before adding them to the mixture.»