In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency.

Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball

Place your dough between two pieces of parchment paper, and roll into a flat circle, about ⅛” thickness, making sure your dough is an even thickness throughout

Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.

Removing one side of the parchment, carefully lay that side face down into a 6-inch mini cast iron or ramekin and remove the top layer of parchment

Carefully shift the dough to ensure it is lying flat within the pan and along the sides

Tuck the remaining excess dough under the edges to form your crust

Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete

Place your cast iron with the crimped crust in the fridge for 15 minutes

Preheat your oven to 425°F

Once chilled, remove your pie dish from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake

Bake your chilled crust for 20-25 minutes, until lightly browned along the edges

Preheat your oven to 350°F

Heat your olive oil in a small skillet over medium heat. Add in your garlic and saute for a minute before adding in your roughly chopped spinach, season with a pinch of salt and pepper (just enough to add a little flavor but not too much). Saute until spinach has wilted down, stirring frequently. Remove from the heat and cool completely

In a bowl, crack your eggs and whisk. Add in your salt, pepper, herbs, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks

In a small bowl, combine your cooled spinach, feta, and mozzarella. Pour your egg mixture into your cooled pie crust, top with your spinach mix, and use a spatula to lightly swirl it in

Bake for 30-35 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble

Cool for 15 minutes and then enjoy!