Preheat the oven to 180°C / 350°F / Gas mark 4.
Mix together the cream, eggs and half of the cheeses in a large bowl.
Season with salt and pepper and set aside.
Cook the spaghetti until al dente or 2 to 3 minutes less than the suggested cooking time on the instructions.
Drain and set aside.
Heat half of the olive oil in a frying pan, add the onions and fry for 3-4 minutes, or until softened.
Add the bacon and fry until golden.
Add the spinach gradually and allow it to wilt, stirring.
Remove from the heat, then mix it and the cooked spaghetti with the cheese mixture, you may need two bowls for this.
Use 2 ovenproof frying pans roughly 24cm each to bake these.
Add a little oil to the frying pans to grease lightly.
Tip in the mixture and level the surface of each.
Top with the remaining cheese and the halved cherry tomatoes.
Bake for 20-25 minutes or until golden on top and the filling has almost set.
Swap the pans from their oven shelves halfway through the cooking time to ensure they cook evenly.
Remove from them from the oven and leave to cool in the pans for 10 minutes.
Slide out onto a serving plates and cut into wedges or pizza like triangles.