Spinach and Artichoke Quiche Recipe

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick, 4 ounces, 8 tablespoons) butter
• 2 to 2 1/2 tablespoons of water
• 1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
• 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
• 1 tablespoon butter
• 1/2 cup minced shallots
• 2 teaspoons grated lemon zest
• 4 eggs (large)
• 1 cup milk
• 1/2 cup heavy whipping cream
• 4 ounces goat cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons minced chives or green onion greens