Heat the olive oil in a deep pan and sauté the chicken for 2-3 minutes, seasoning with a pinch of salt, pepper and paprika. Add the onions and leeks and cook for 5 minutes, stirring occasionally. Add the bacon and spinach, stirring for 2-3 minutes to combine the flavors.
Pour in the cream and whisk in the eggs. When the cream starts to bubble, add the cheese, season with salt, pepper and paprika and transfer into an oven proof dish.
Bake for 10-15 minutes until golden brown and serve hot.