Knead the baking mix, 170 ml lukewarm water and 1 tbsp. oil with the dough hooks of the hand mixer to a smooth bread dough. Dust with some flour. Cover and leave to rise in a warm place for about 1 hour.
Peel onions and garlic, dice finely and fry in 1 tbsp. hot oil. Add frozen spinach and approx. 100 ml water. Cover and let thaw for about 15 minutes, stirring frequently. Simmer open for 3-5 minutes until the liquid has evaporated.
Season with salt and pepper. Leave to cool.
Finely dice the ham. Mix ricotta, eggs and ham. Season with salt and pepper. Stir in spinach.
Grease a quiche or tart dish (24 cm Ø; possibly with a removable bottom) and dust with flour. Roll out the bread dough on a little flour and make it round (approx. 28 cm Ø). Place in the mould and press up at the edge.
Pour in the spinach mixture. Sprinkle with pine nuts. Bake in a hot oven on the lowest shelf (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Then continue baking at 200 °C (fan oven: 175 °C/gas: level 3) for about 15 minutes.