1leekthinly sliced, white and light green parts only
1cupfrozen artichoke heartsthawed and quartered
1 1/2cupsfresh spinach
1 1/4cupsAlmond Breeze Almondmilk Original Unsweetened
**NOTE: If using a standardlow-edge pie tin, reduce the number of eggs to 4 eggs and reduce the Almondmilk to 1 cup.
Preheat the oven to 375 degrees F.
Roll out the pie dough and line a 9-inch pie pan with the dough then place in the refrigerator to keep chilled.
Melt the butter in a skillet over medium heat. Add the leeks and cook until the leeks soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside to cool.
Whisk the eggs and Almondmilk with the mustard and nutmeg. Pull the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with more goat cheese.
Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.