Cook the escarole in a non-stick pan with some oil over medium heat, adjust for salt and pepper and add the speck. Allow it to cool.
Whisk the eggs with grated cheese, add cream and the mixture of speck and escarole at the end.
Line a pie dish (26/28 cm diameter) with baking paper, lay the puff pastry on it, add the egg mixture and bake for 35/40 minutes in a preheated (160°C) convection oven. When cooked remove from the oven.
Serve warm with a delicate cheese sauce or at room temperature.