Elegant Ricotta and Spinach Quiche: A Deliciously Creamy, Savory Delight

In a food processor, combine the flour and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
Turn the dough onto a lightly floured surface and knead it gently into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
Add the spinach to the skillet and cook until wilted and any excess moisture has evaporated (about 3-4 minutes). Set aside to cool slightly.
In a large bowl, whisk together the ricotta, eggs, heavy cream, Parmesan, nutmeg, salt, and pepper until smooth.
Stir in the spinach mixture and mix well.
Assemble the Quiche:

Preheat the oven to 375°F (190°C).
Roll out the dough on a lightly floured surface and fit it into a 9-inch pie or tart pan. Trim any excess dough and crimp the edges to create a decorative border.
Pour the ricotta and spinach filling into the prepared crust, spreading it evenly.
Bake the Quiche:

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Let the quiche cool for 10-15 minutes before slicing and serving.
Serve:

Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Serving and Storage Tips: