Mini Quiche Lorraines

Ingredients for 10 servings:

• 3 large onions
• 8 slices of raw ham
• 2 tbsp butter
• 2 eggs
• 200 ml sweet cream
• ½ tsp nutmeg, grated
• 2 sheets of puff pastry (large sheets)
• n. B. chives
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely dice 3 large onions. Finely dice 8 slices of raw ham. Heat 2 tablespoons of butter in a small saucepan. Sauté the onion and ham cubes for 2-3 minutes until soft, then drain on kitchen paper and set aside. Whisk 2 eggs with 200 ml of cream, 1/2 teaspoon of grated nutmeg, and a grind of black pepper. Using a large rimmed baking dish or glass, cut out circles from 2 large sheets of fresh puff pastry. Place the circles into a paper muffin tin, forming small cups. Spread the ham and onion mixture evenly over the pastry bases. Carefully drizzle with some of the egg and cream and garnish with chives. Bake in a preheated oven at approximately 180°C (top/bottom heat) for 20 minutes until golden brown. Serve hot or warm. Tips: The baked quiches can be stored in the refrigerator in an airtight container for up to 2 days. You can also freeze them for up to 2 months. Before serving, warm them up briefly in the oven at 180°C.