1.Preheat oven to 200°C. Put a 24cm round loose-based fluted tart tin on an oven tray.
2.Put one sheet of pastry on a board. Cut the other pastry sheet into four strips. Place a strip, slightly overlapping, over each side of the whole pastry sheet and press down firmly to seal the joins.
3.Carefully lift the pastry into the tin and gently press the pastry into the base and around the side of the tin, pressing the excess pastry slightly above the edge of the tin. Trim away excess pastry.
4.Cover the pastry with a piece of baking paper and fill with dried beans or uncooked rice. Bake 15 minutes. Remove from oven and gently lift the paper and beans out of the pastry case. Bake a further 10 minutes or until the pastry is golden brown. Remove tin and reduce oven temperature to 160°C.
5.Microwave spinach on HIGH (100%) for about 2 minutes or until the spinach is wilted. Drain the spinach in a colander in the sink. When the spinach is cool enough to handle, squeeze out excess water.
6.Break the eggs, one at a time, into a small cup or bowl then pour into a larger bowl. Add cream and whisk until combined. Stir in the spinach, ham and cheese; season with pepper.
7.Pour egg mixture into pastry case. Bake for about 50 minutes or until the filling is set. Stand 10 minutes before serving.