Spread out the puff pastry slices and allow to thaw at room temperature. Peel shallots and cut larger ones in half. Sort the spinach and wash thoroughly. Put briefly into little boiling water and steam until the vegetables have collapsed slightly.
Drain it. Fry the bacon slices in hot oil until crispy. Drain on kitchen paper. Clean, wash and halve or quarter the cherry tomatoes. Roll out puff pastry on a floured surface to a circle (approx. 30 cm Ø).
Place in a quiche mould (24 cm Ø) and overlap the edge. Cut with scissors at a distance of 2 cm to the edge of the mould. Twist 2 strips of dough together. Prick the dough base several times.
Put the prepared ingredients into the mould. Mix eggs, sour cream and cheese, season with salt, pepper and nutmeg. Pour over the ingredients. Bake the quiche in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 40 minutes.
Serve sprinkled with coloured pepper.