Directions

• Preheat oven to 350.
• In a small bowl, combine flour, sugar and salt. Mix well. Using a pastry cutter, blend in butter until mixture is crumbly and pea-sized. Add cold water, 1 tablespoon at a time and mix gently and briefly with a fork after each addition. Mixture should begin to bind together after the last tablespoon of water is added. If too dry, add 1 more tablespoon water. Gather mixture into a ball and let rest for 5 minutes in the refrigerator.
• Lightly flour a flat surface and roll dough into a large circle, 12 to 14 inches in diameter. Gently press into a 9" pie pan and flute edges. Bake for 10 minutes or until crust is just beginning to turn golden brown.
• In a large saut pan, saut shallots, spinach, arugula and mushrooms in olive oil over medium heat until tender, about 2 minutes. Set aside.
• In a large bowl, combine milk, half and half and eggs and beat until well combined. Add salt, pepper, nutmeg, lemon peel, cheeses, bread crumbs and sauted vegetables.
• Pour into baked pie shell and bake for 30 minutes or until filling is set. A knife inserted in the center will come out clean. Let cool slightly and cut into 8 slices.