Preparing the Crust:

1. In a large bowl, combine flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, until the dough begins to come together.
3. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface to fit your quiche pan. Carefully transfer the dough to the pan, pressing it into the edges.
5. Trim any excess dough and chill the crust again while you prepare the filling.

Preparing the Filling:

1. Preheat your oven to 375°F (190°C).
2. Sauté the spinach in a pan with a little olive oil until wilted. If using frozen spinach, ensure it is thoroughly thawed and excess water is squeezed out.
3. In a large bowl, mix the ricotta cheese, eggs, and cream until smooth.
4. Stir in the sautéed spinach and season with salt, pepper, and a pinch of nutmeg.

Assembling the Quiche:

1. Pour the spinach and ricotta filling into the chilled pastry crust, spreading it evenly.
2. Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for about 35-40 minutes, or until the filling is set and the crust is golden brown.
3. Check for doneness by inserting a knife into the center; it should come out clean.

Baking the Quiche:

1. Set your oven to 375°F (190°C).
2. Place the assembled quiche on the middle rack of your oven.
3. Bake for 35-40 minutes. Keep an eye on it to ensure the crust doesn’t burn.
4. The quiche is done when the center is set, and the top is slightly golden. You can test by inserting a knife or a toothpick into the center; it should come out clean.
5. Once baked, let the quiche cool for at least 10 minutes before slicing.