Mix Flour (250g), cold butter (125g), water (60ml) and salt (4g) with the flat beater of your machine or knead quickly by hand.
Lay baking paper on your quiche baking tin. Spread 2/3 of the dough on it for the base. I like to do this with my hands and fingertips, but you can also use a rolling pin of course.
Use the remaining dough to make the borders: roll out logs and place them on the sides, then use a fork to make nice marks.
Refrigerate the dough for at least 30 minutes.
For the filling, you will need to cook the spinach to get rid of all the excess water.
Once the spinach has cooled down, add the ricotta (250g), parmesan (25g), salt, nutmeg and egg and mix well.
Spread the filling on your pastry and bake at 190C (preheated oven) for 30 minutes or until golden brown on the sides.
Enjoy it with a fresh salad!