Soak the smoked fish fillets in the milk for 12 or more hours.
Preheat oven to 400ºF. Brush two 4.7" diameter quiche dishes with butter and set aside.
Place the egg and yolk in a bowl and whisk. Whisk in the cream. Season with pepper and add the herbs. Whisk until thoroughly blended.
Remove the fish from the milk, rinse with water, and dry with absorbent paper. Cut the fillets into small strips. Divide the fish between the prepared quiche dishes. Divide the custard between the dishes.
Bake for 25 minutes until the custard is set and the tops begin to brown.
Set aside for 10 minutes to firm up before serving.