Defrost frozen puff pastry. Bring spinach to boil once in boiling hot water, drain, quench. Fry bacon, sauté with diced onion until soft. Mix eggs, sour cornstarch, whipped cream, nutmeg, salt, pepper.
Cover the cake pan with the dough. Prick the bottom a few times and spread the spinach and grated cheese evenly on top, fill with the egg mixture, bake in the heated oven at 225 °C (lower rack) for about 15 minutes and bake at 180 °C on the middle rack for another 25 minutes.
Our tip: Use the young, tender spinach from the farmers’ market!
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