Spring Vegetable Quiche With Lots of Bacon and Cheese

Ingredients

• 2 cups thinly sliced leeks (white and pale green parts only)
• 1 Tbsp. light olive oil
• ½ pound bacon, sliced into lardons (¼-by-1-inch strips)
• Freshly ground black pepper
• 2 cups chopped (2-inch pieces) asparagus
• 2 Tbsp. unsalted butter
• 2 cups sliced mushrooms of choice (I use cremini and oyster)
• 3 fresh thyme sprigs
• Kosher salt
• 6 cups baby spinach
• 2 garlic cloves, minced or crushed in a garlic press
• 2 cups whole milk
• 2 cups crème fraîche
• 10 large eggs
• 6 Tbsp. all-purpose flour
• 1 Tbsp. chopped fresh thyme leaves
• 2 tsp. freshly ground white pepper
• ½ tsp. freshly grated nutmeg
• Kosher salt
• 285 g bread flour
• 1 tsp. kosher salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 80 to 110 g ice water
• 1 Quiche Shell, par-baked and cooled
• 2 sheets phyllo dough
• 4 oz. Gruyère cheese, grated
• 3 oz. Emmental cheese, grated

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