1. Combine flour and salt in a bowl, cut in butter until mixture resembles coarse crumbs, add ice water until dough forms, shape into disc and refrigerate 30 minutes.

2. Preheat oven to 375°F. Roll out chilled dough and fit into a 9-inch pie dish, trim edges, prick base with fork, line with parchment and pie weights, prebake 10 minutes, remove weights and bake 5 more minutes.

3. Heat olive oil in a skillet, sauté onion, peppers, and mushrooms until softened, add spinach and zucchini and cook briefly, remove from heat.

4. Whisk eggs, half-and-half, cheese, basil, thyme, salt, and pepper until smooth.

5. Spread sautéed vegetables in crust, pour egg mixture over them, top with cherry tomatoes.

6. Bake at 375°F for 30–35 minutes until filling is set and top is lightly golden, let rest 10 minutes before slicing.