Roll out the dough and place in a tin (approx. 30 cm Ø) lined with baking paper. Shape the edges of the dough into a wavy design, prick the base with a fork.
Spread the broccoli, baby spinach and pine nuts over the base.
Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C.
Combine the cream, eggs and lemon zest, season. Remove the quiche from the oven, add the egg mixture and bake for a further 20 mins.