Remove the beans and paper and cook for a further 8-9 minutes, until golden. Remove from the oven and allow to cool.
Reduce the oven temperature to 180˚C
Whisk the eggs and cream together. Heat the olive oil in a pan and sauté the leeks and spring onions until softened, but not coloured. Season with salt, pepper and cayenne. Allow the leek mix to cool slightly and then fold into the egg mix. Stir in the Parmesan and the flaked haddock.