Quiche is the perfect make-ahead dish. It can keep in the fridge for two to three days, and then be reheated in the oven at 300 F for 20 to 30 minutes. It can also be served at room temperature. While homemade crust is flaky and delicious, you can also use a store-bought crust in this recipe.

For the crust:

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

6 ounces butter (1 1/2 sticks), chilled and cut into cubes

4 tablespoons vegetable shortening, chilled

Scant 1/2 cup ice water

For the filling:

3 large eggs

1 1/2 cups heavy cream or half and half

6 ounces feta cheese, crumbled

8 ounces frozen chopped spinach, thawed and excess liquid squeezed out

1/4 cup fresh chopped dill

1/4 cup fresh chopped parsley

a few sprigs of fresh oregano, leaves removed and chopped

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

To make the dough: In a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.

Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk.

Wrap in plastic and place in fridge for 1 to 2 hours or overnight.

Preheat oven to 400 F.

Roll out crust on a lightly floured surface until 1/4-inch thick. Carefully roll the crust onto your rolling pin and lay on top of springform pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over. Bake for 7-9 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 375.

Whisk together eggs, cream or half and half, feta, salt and pepper.

Add spinach and herbs to egg mixture. Pour into prepared quiche crust, taking care to try and evenly distribute the cheese and veggies.

Bake for 30-35 minutes. Serve warm or at room temperature.