Comment: To blind cook the dough, place an aluminum foil on the dough and cook with ballast (red beans, apricot kernels, baking balls).
Cheese: Use a blue cheese, preferably creamy and not too distinctive, for example Fourme d'Ambert, but not finding one in my region, I opted for a similar local cheese: Bleu de Pomy. The cheese will be easier to crumble/cut if it is cold (fridge).
1 pie crust
400 g frozen creamed spinach
150+ g cheese (see text)
2 dl cream
100+ g bacon
Espelette pepper (opt)
S + P
Preheat the oven to 180C convection heat. Butter and line a pie plate, prick the bottom with a fork. Bake for 20 to 30 minutes.
Defrost the spinach over very low heat in a pan, or in the microwave.
Brown the bacon, set aside.
In a salad bowl, beat the eggs with the cream. Add S + P, a few pinches of Espelette pepper (opt) and some grated nutmeg and mix well. Add the spinach, bacon, cheese crumbled or cut into small pieces, and mix again.
Pour the mix into the mold, and bake (at 180C) ~40 minutes.