Place the flour and salt in the bowl of your food processor. Add the cold chunks of butter. Pulse to combine the mixture, until you have evenly distributed grains of butter within the flour.

Slowly add ¼ c of cold water, pulsing as you add, until the dough starts to come together. (If it doesn't come together after ¼ c, slowly add 1 tablespoon more.)

Remove the dough from the food processor and press firmly into a ball. Roll the dough out to a roughly 11 inch circle and place it in a 9 inch pie pan.

Place a piece of parchment paper inside the crust and fill it with pie weights or dried beans.

Bake the pie crust for 10-15 minutes, until lightly golden.

While the crust is baking, whisk together milk, eggs, and seasonings.

Once the crust has baked, carefully remove the pie weights or beans.

Sprinkle the chopped spinach into the baked crust and top it with the cheese. Gently pour the egg mixture over the fillings.

Place the cooked quiche on a wire rack for 10 minutes to let it finish cooking and set up.

Serve warm or refrigerate overnight and serve chilled.