In a food processor, combine flour, salt, and sugar.

Pulse to mix.

Add butter and pulse until the mixture resembles pea-sized crumbs.

Slowly drizzle in ice water while pulsing until the dough just comes together.

Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F.

Roll out the dough into a 14-inch round on a floured surface.

Transfer to a 9-inch pie plate, trim excess dough, fold under the edges, and crimp.

Chill for 15 minutes.

Line with parchment paper, fill with pie weights or beans, and bake for 20 minutes.

Remove parchment and weights, and bake for another 15 minutes until golden.

Let cool completely.

Cook bacon in a nonstick pan over medium-high heat until golden, about 7 minutes.

Add shallots and cook until translucent, about 4 minutes.

Drain excess fat.

Return pan to heat, add spinach, and sauté until wilted, about 3 minutes.

Cool the mixture.

Spread Gruyère over the cooled pie crust.

Add the cooled bacon mixture on top.

In a bowl, whisk together half-and-half, cottage cheese, eggs, and yolks.

Season with salt and pepper.

Pour egg mixture into the pie crust and sprinkle with cayenne pepper.

Bake at 375°F for 1 hour to 1 hour 15 minutes, until edges are set but the center jiggles.

Cool on a wire rack for at least 1 hour before serving.