Preparation

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 sauté pan, sauté 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 sautéed 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.