Vårlig Grönsaksquiche (Med Mycket Bacon och Ost)

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1. 1
   In a stand mixer fitted with the paddle attachment, combine the flour and salt. Mix until well combined. Add the butter and mix at medium-low speed until the butter pieces are the size of blueberries. With the mixer running on low speed, slowly add enough of the ice water to form a dough. (Note: To make by hand, whisk the flour and salt in a large bowl. Add the butter and break the pieces into a similar size by rubbing them between your fingers.)
2. 2
   Wrap the dough in plastic wrap and shape it into a disk. (Note, the dough can also be assembled without a stand mixer, it’s just harder, obviously: Add the cold butter to the flour in a large bowl, and break up the butter with your hands or a pastry cutter until the flour is sandy and the butter pieces are the size of blueberries. Add the ice water and gently knead together by hand until all the flour is hydrated and the dough holds together.) Refrigerate for a minimum of 1 hour, up to overnight.
3. 3
   Remove the chilled dough from the refrigerator and roll out to about ¼-inch thick. Carefully transfer the dough to an 8-inch high-sided springform pan. Then, gently lift and press the dough into the sides of the pan. If the dough gets too soft, refrigerate for 10 minutes and then resume lining the pan. Make sure the excess dough hangs off the edges of the pan, this will prevent the dough from shrinking during the par-baking process. Once the pie dough is flush with the side of the pan, refrigerate for 1 hour.
4. 4
   Preheat the oven to 375°F.
5. 5
   Using two pieces of parchment paper, line the dough in the springform pan. Fill the pan to the rim with sugar or dried beans.
6. 6
   Par-bake the quiche shell for 25 minutes. Remove the sugar and parchment paper, then continue to bake the shell for 10 to 15 minutes more, until the pastry looks dry and turns pale golden. (Note: Save all that sugar—it’s been toasted in the oven, and has only been improved for future recipe usage!)
7. 7
   Trim off the excess crust using a sharp paring knife. Allow the quiche shell to cool completely before filling.
8. 8
   Soak the leeks in a bowl of cold water for 10 minutes, then drain well.
9. 9
   Heat the oil in a large skillet over medium-high heat. Add the leeks and reduce the heat to medium- low and cover with a lid. Cook, stirring occasionally, until the leeks are very tender, 15 to 20 minutes. Add ¼ cup water, cover, and cook 3 to 5 minutes.
10. 10
    Uncover and cook until all the water is evaporated, 5 to 10 minutes. Add the bacon and cook, stirring occasionally, until the bacon is crisp, about 5 minutes. Season with pepper, transfer to a plate, and set aside.
11. 11
    Bring a large pot of water to a boil. Add the asparagus and cook until just tender but still bright green, 3 to 4 minutes.
12. 12
    Meanwhile, prepare a large bowl of ice water.
13. 13
    Using tongs or a spider, transfer the asparagus to the ice bath and let cool, then drain and set aside.
14. 14
    Melt 1 tablespoon of the butter in a large skillet over medium- high heat. Add the mushrooms, thyme, and ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms have released all of their water and have browned, 7 to 8 minutes. Transfer the mushrooms to a plate and set aside; discard the thyme sprigs.
15. 15
    Melt the remaining 1 tablespoon butter in the same skillet. Add the spinach and cook, stirring, until completely wilted, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 more minute. Season with salt, transfer to a plate, and set aside.
16. 16
    Preheat the oven to 325°F.
17. 17
    In a large bowl, combine the milk and crème fraîche. Whisk well to incorporate.
18. 18
    In a stand mixer fitted with the whisk attachment, combine 5 eggs and the flour. Mix at medium-low speed until a paste forms, 1 to 2 minutes.
19. 19
    Scrape down the sides of the bowl, add the remaining 5 eggs, and the milk mixture. Mix at medium speed until thoroughly combined, about 1 minute. Then add the thyme, white pepper, nutmeg, and 1½ tablespoons salt. Mix on medium speed until the custard is light and frothy, 1 to 2 minutes.
20. 20
    Line the quiche shell with an even layer of the phyllo dough. (This will help prevent a soggy bottom.) Sprinkle with some of each cheese, then top with an equal amount each of the caramelized leeks and bacon, blanched asparagus, and sauteed vegetables. Add enough of the custard to cover the vegetables. Repeat this layering process with the remaining ingredients, reserving some cheese for topping, until the shell is just about full, stopping 3 to 4 millimeters from the top.
21. 21
    Sprinkle the quiche with the remaining cheese and bake for 1½ to 2 hours, until the edges are set but the center is still a bit jiggly and the internal temperature reaches 175°F.
22. 22
    Allow the quiche to cool at room temperature for at least 4 hours before serving. Optionally, once the quiche has cooled to room temperature, refrigerate for up to 3 days before serving.