Soak the raisins in water for half an hour. In the meantime, boil the spinach in a pan with salted water for 5 minutes. Strain and put by. Beat the eggs and mix with the single cream and Parmesan cheese. Season to taste.
Grease the mould with butter and cover completely with the short-crust pastry. Preheat the oven to 180 ºC and then bake the pastry for 15 minutes. Leave the oven on, but take out the pastry, which should have turned golden brown.
Arrange the spinach, slices of Brie, raisins and pine nuts on the pastry. Pour the mixture of cream, eggs and Parmesan on top. Bake the quiche in the oven until it sets and starts to turn golden brown.