First, preheat your oven to 400oF (200oC). Place your puff pastry in the Sweet Creations Nonstick Quarter Sheet Pan 9"x13"x1". 

Using a small knife gently cut a 1" border around the edges of the puff pastry without cutting all the way though the pastry. This will help form the outer crust of the pastry after its blind baked.  

Then, with a fork pierce the center a few times. This will prevent the middle from rising up too much during the blind baking. (If preferred, brush the pastry with the lightly beaten egg for an extra golden and rich crust.)

Next blind bake the pastry by baking it on its own for 8-10 minutes. This will ensure the puff pastry is cooked through. 

Remove from the oven and sprinkle the cheese over the middle. Then layer on the spinach and bacon, arranging in one even layer across the tart. Lastly, crack on the eggs leaving space between each one. 

Bake for 12-15 minutes or until the white of the egg is fully cooked and the yellow of the egg is set on the outside but still a little runny. if you only like you eggs firm feel free to bake for a few minutes longer.

Allow to cool for a few minutes before cutting into individual portions with a knife or pizza cutter. Cover and store in the fridge for 1-2 days.