Generously butter a 9 inch springform pan.
Cut off 1/4 of puff pastry and set aside.
Roll out remaining puff pastry to 1/4 inch thick, place in bottom of the pan, leaving 1 inch overhang. Cover with plastic wrap and refrigerate.
Roll out the smaller piece of pastry until it is 1/4 inch thick.
Cut out a 9 inch circle of dough to place on top of the torta and place it aside. Cover with plastic wrap and refrigerate.
Whisk eggs, boursin cheese, salt and pepper to taste in a large bowl.
Melt butter in large skillet over low heat and pour in egg mixture.
Gently but constantly stir eggs until cooked. Eggs should be scrambled slowly and loosely.
Place cooked eggs aside and let cool.
Retrieve spring form pan from refreigerator and layer the ingredients in the following order:
1/4 the swiss cheese, half the eggs (discard any liquid that may have accumulated on the plate), half the spinach, 1/4 the cheese, half the ham, all the roasted red peppers (laid out flat). Continue layering in the reverse order with the remaining ham, 1/4 the cheese, spinach, eggs, and 1/4 the cheese. Make sure to spread the ingredients all the way to the edge of the pan.
Prepare the egg wash:
1 large egg beaten with 1 Tbsp water and a pinch of salt for egg wash.
Fold the excess pastry over the top of the filling and brush the edge of the crust you've created with egg wash. Retrieve the smaller pasty circle from the refrigerator and place over the top of the filling. Gently push the top crust down the sides of the pan, pressing and sealing the top crust to the bottom crust. Brush with egg wash.
Cut a small hole in the top of the crust to vent.
Bake in a 425 degree oven for about an hour, or until crust is puffed and golden brown.