1. Stir the flour and dried butter, knead it with both hands until it becomes powdery, add egg yolk, sugar and salt, and stir to form a dough
2. Wrap the dough and put it in the refrigerator for more than 30 minutes
3. Roll out the refrigerated dough
4. Put the dough into the buttered baking pan
5. Spread the egg white on the dough and continue to refrigerate it, so that a film will be formed, and the water on the top will not penetrate into the pie, forming a more crispy taste
6. Turn to medium heat, add bacon and stir fry, wait for about 4 minutes, add onion and spinach, continue to fry until the bacon is browned
7. Beat eggs in the cream, sprinkle with a little salt and pepper, and stir well
8. In order to prevent the pie from swelling, use a fork to gently insert holes in the cake, being careful not to penetrate it, otherwise the water will flow through these holes to the bottom of the cake and affect the taste
9. Spread the fried bacon and vegetables evenly on the pancake, then pour the custard
10. Put some tomatoes on it, put it in the oven preheated to 180 degrees, and bake it for about 40 minutes.
