Preheat oven to 375° F.

Combine flour, butter and salt in a large mixing bowl. Using the tips of your fingers, crumble the butter into the flour until the mixture resembles coarse sand with some slightly larger butter pieces remaining. Work quickly to avoid melting the butter.

Add the ice water, one tablespoon at a time, mixing the water into the dough with a fork. Continue adding tablespoons of water until the dough is a shaggy mass that just barely holds together.

Roll the dough out and place in a pie pan. Fold the dough edges to create a ridge and crimp the edges with a fork. Cover the dough with plastic or foil and refrigerate for at least 45 minutes (several hours is fine as long as the dough doesn’t dry out).

After chilling, remove the pan from the refrigerator and prick the bottom of the crust with a fork in a few places. Line the crust with foil or parchment paper and place one layer of dried beans or pie weights in the pan.

Bake the crust for 15 minutes while continuing on with the recipe.

In the meantime, melt the butter in a large pan over medium high heat and sauté the onion until slightly translucent. Add the mushrooms and continue to sauté until they begin to brown. Stir in the chopped lamb’s quarters, removing the pan from the heat as soon as they wilt.

In a large bowl whisk together eggs, milk, cream, nutmeg, salt, pepper and chopped chives.

Place onions, mushrooms and greens in the bottom of the warm, prebaked pie shell.

Place both cheeses in an even layer over the vegetables, and then pour in the egg and milk mixture. Bake for 35-45 minutes or until the custard center is just set and the edges are slightly golden.

Remove from the oven and allow the quiche to cool for several minutes before serving.