Line a deep 25 cm quiche pan with your favorite rich tart pastry. Wash spinach and cook a few minutes. Squeeze out all water and chop (approximately 0.75 cup). Combine Ricotta cheese, nutmeg and half cup Parmesan cheese. Spread over bottom of pastry shell. Beat eggs lightly. Combine with cream and milk. Season with salt and pepper and pour over Ricotta cheese-spinach mixture. Sprinkle remaining cheese over top. Bake in 375 degrees oven for 30 minutes until puffed and set. Let quiche rest 5 to 10 minutes before serving.