Finely dice 3 large onions. Finely dice 8 slices of raw ham. Heat 2 tablespoon butter in a small saucepan. Stew 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 little black pepper.
Cut circles out of 2 large sheets of fresh puff pastry with a large terrace mold or glass. Place the dough circles in a paper muffin case so that small shells form. Distribute the ham and onion mixture evenly on the dough bases. Carefully pour some of the egg cream over it and garnish with chives.
Bake in a hot oven at around 180 ° C top / bottom heat for 20 minutes until golden yellow. Serve hot or warm.
Tips: The ready-baked quiches can be stored airtight in the refrigerator for up to 2 days.
You can also freeze them for up to 2 months. Briefly bake in the oven at 180 ° C before serving.
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