1. Combine flour and salt in a bowl and cut in butter until coarse crumbs form.

2. Add ice water one tablespoon at a time until dough comes together, shape into disk, wrap, and refrigerate for 30 minutes.

3. Preheat oven to 375°F and roll out chilled dough to fit a 9-inch pie dish, trim edges and prick base with a fork.

4. Blind bake crust for 10 minutes, then remove from oven and set aside.

5. Heat olive oil in a skillet over medium heat, sauté leeks for 3 minutes, add asparagus, peas, and spinach, cook until tender, then cool slightly.

6. Whisk eggs, milk, nutmeg, salt, and pepper until smooth, stir in cheese and herbs.

7. Fold cooled vegetables into custard mixture and pour into pre-baked crust.

8. Bake at 375°F for 30–35 minutes until center is set and top is golden.

9. Let quiche rest for 10 minutes before slicing and serving warm or at room temperature.