Recipe detail

In a bowl, quickly process the flour and butter until it forms crumbs, it is important not to overwork the dough. Add salt, add water to form a smooth shiny ball (the water must be ice cold), which we put in foil to rest in the refrigerator for an hour. Preheat the convection oven to 180°C.
Roll the rested dough into a GN-sized rectangle and place in a buttered GN, pierce the bottom with a fork and if we want to prevent it from puffing, line with baking paper and sprinkle with beans. Pre-bake in the convection oven for 20 minutes.

Cut the bacon into cubes and let it fry. Remove the bacon from the baking dish and add the roughly chopped onion to it. Add the spinach leaves to the glazed onion, season with salt and pepper. Remove the cooked spinach and onion from the heat and pour in the cream. Add the fried bacon, grated cheese and eggs. Season with ground nutmeg. Pour the mixture prepared in this way onto the pre-baked dough. Set the convection oven to 180°C, hot air baking and bake for 20 minutes.

The recipe fits a 1/1 GN.

The number of servings may vary depending on your needs for serving sizes.