1. In a bowl mix flour and salt then cut in cold butter until mixture resembles coarse crumbs

2. Add ice water one tablespoon at a time until dough just comes together then form into a disk and chill 30 minutes

3. Preheat oven to 375°F (190°C), roll out dough to 12 inches and fit into a 9-inch pie dish, trim edges

4. Prick crust base with a fork, line with parchment and fill with pie weights, bake 10 minutes then remove weights and bake 5 more minutes

5. Heat olive oil in a skillet over medium heat, sauté mushrooms zucchini and spinach until tender, drain excess moisture

6. Whisk eggs milk salt and pepper in a bowl then stir in cheese and chopped herbs

7. Spread sautéed vegetables evenly in prebaked crust and pour egg mixture on top

8. Bake quiche for 35 to 40 minutes until center is set and top is golden

9. Let cool 10 minutes before slicing and serve warm or at room temperature