For the olive oil pie crust:

1. In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
2. Roll out the dough into a large disk, and carefully transfer into the prepared pie dish. Cover with a cloth and set aside.

For the filling:

1. Preheat the oven to 390°F (200°C) and grease an 11-inch (28 cm) pie dish or tart pan with oil. Set aside.
2. Cook the potatoes in a large volume of salted water until fork tender. When cooked through, drain the water and slice the potatoes in thick layers. Set aside.
3. In a large sauté pan, heat one Tablespoon of olive oil on medium heat, then throw in sliced onions and cook for a couple of minutes, until soft and translucent. Add artichoke hearts and cook for one more minute. Season with salt and pepper.
4. Pour sliced potatoes, red onions and artichoke hearts onto the bottom of the pie crust. Set aside.
5. In a medium bowl, whisk together the eggs, milk, season with nutmeg, salt and pepper. Pour the batter onto the other ingredients, then sprinkle with fresh goat cheese on top.
6. Bake for about 40 minutes, or until quiche is set, crusty and slightly golden brown in color. Let sit for 5 minutes and serve right away, with a side of greens.