Roll out 2 / 3 of the oily dough on the well-floured work surface in the diameter of the bottom of the quiche pan plus 2 cm for the edge. Always turn and lightly flour. Then roll up the sheet of dough with the rolling pin and unroll it over the form. Let the dough slide into the mold, line it and the edge too.
Now mix the cooled spinach with the ricotta, 20 g pecorino cheese and the milk, spread on the base and smooth. For the eggs, make 4 correspondingly large hollows in the filling, beat in the eggs, season each with a little salt and pepper and sprinkle with the remaining pecorino cheese. Preheat the oven to 180 ° O / bottom heat.
Roll out the remaining dough - again on a well-floured work surface - around the diameter of the quiche surface, roll up again with the rolling pin, unroll over the filling and carefully lay down so that the eggs do not break in half. Then fold the edge over the ceiling and press it down lightly. Then brush the top with olive oil and then pierce it several times with a wooden or metal skewer so that the steam can escape from the small holes during baking. This is how it would be in the original. But if you like the ceiling shiny, you have to brush it with some egg yolk whisked with milk. Otherwise it will remain dull and will not turn very brown - even despite the long baking time. The baked dough has a very slight resemblance to puff pastry.
Allow the quiche to cool for about 5 minutes after baking, then lift it out of the pan with the help of the paper strips, transfer to a plate and pull out the strips. Then just enjoy .......... Buon Appetito .............
If this quiche is to be prepared as a starter, instead of the 4 large ones - depending on the number of people - you can put several small quail eggs in the filling.