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1 store-bought refrigerator pie dough, or homemade dough
1 tablespoon butter
1 leek, thinly sliced, white and light green parts only
1 cup frozen artichoke hearts, thawed and quartered
1½ cups fresh spinach
½ teaspoon kosher salt
6 eggs
1¼ cups Almond Breeze Almondmilk Original Unsweetened
½ teaspoon ground mustard
¼ teaspoon nutmeg
2 ounces goat cheese
**NOTE: If using a standard, low-edge pie tin, reduce the number of eggs to 4 eggs and reduce the Almondmilk to 1 cup.
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