Knead the baking mix, 170 ml lukewarm water and 1 tbsp. oil with the dough hooks of the hand mixer until smooth. Dust the very soft dough with a little flour and let it rise covered in a warm place for about 1 hour.
Peel and finely dice the onions and garlic. Fry in 2 tablespoons of hot oil. Add frozen spinach and 100 ml water. Bring to the boil, cover and steam for about 15 minutes, stirring occasionally. Season to taste. Squeeze in a sieve, let cool.
Dice the ham very finely. Mix with ricotta and eggs. Season with salt and pepper. Mix with spinach.
Knead the dough. Roll out round (approx. 26 cm Ø) on a little flour. Place in a greased quiche tin (approx. 24 cm Ø) and press down at the edges. Fill in spinach and sprinkle with seeds.
Bake in a hot oven (electric oven: 225°C/circulating air: 200°C/gas: level 4) on the lowest shelf (gas: see oven manufacturer) for approx. 10 minutes. Bake at 200°C (fan oven: 175°C/gas: level 3) for 20-25 minutes.
Drink: cool white wine, for example Pinot Grigio.