In a large bowl, combine the flour and salt.Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together.Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
Heat the olive oil in a large skillet over medium heat.Add the chopped onion and garlic, sauté until softened and fragrant, about 2-3 minutes.Add the diced carrots, bell peppers, and zucchini. Cook until the vegetables are tender, about 5-7 minutes.Stir in the spinach and cherry tomatoes, cooking for an additional 2 minutes. Season with dried thyme or rosemary, salt, and pepper.Remove from heat and let cool slightly.
Assemble the Pie:
Preheat your oven to 375°F (190°C).On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the sides.If desired, sprinkle the bottom of the pie crust with crumbled feta or shredded cheddar cheese.Spread the cooled vegetable mixture evenly over the crust.In a medium bowl, whisk together the eggs and cream or milk. Pour the mixture over the vegetables in the pie crust.Season with additional salt and pepper, if desired.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.Allow the pie to cool for a few minutes before slicing and serving.
