<p>In a bowl, quickly process the flour and butter until the mixture resembles coarse crumbs; it is important not to overwork the dough. Season with salt, add water to form a smooth, glossy ball (the water must be ice-cold), which we wrap in foil and let rest in the refrigerator for an hour. Preheat the combi oven to 180°C.<br>Rested dough is rolled out into a rectangle sized GN and placed into a greased GN, the bottom is pricked with a fork, and if we want to prevent puffing, we line it with baking paper and sprinkle beans on top. We bake it blind for 20 minutes in the combi oven.<br><br>Bacon is diced and sautéed. Remove the bacon from the rendered fat and add roughly chopped onion to it. When the onion becomes translucent, add leaf spinach, season with salt and pepper. The wilted spinach with onion is taken off the heat and mixed with cream. Add the sautéed bacon, grated cheese, and eggs. Season with ground nutmeg. Pour this prepared mixture onto the pre-baked dough. Set the combi oven to 180°C, hot air baking and bake for 20 minutes.</p><p>The recipe fits in a 1/1 GN. </p><p>The number of servings may vary according to your portion size requirements.</p>