Step 2

Lightly butter 9 tart pans, 12 cm each.

Step 3

With a rolling pin and a little flour, roll out the ready-made shortcrust pastry. It should be 3 mm thick.

Step 4

With a 12 cm round cookie cutter, cut 9 dough disks and place them on the mini tart pans.

Step 5

With a fork, prick the bottom of each tart and refrigerate them until needed.

Step 6

In a frying pan over medium heat, melt the 15 g butter and sauté the onion. Lower the heat and, as soon as it caramelizes for about 15-20 minutes, transfer it to a plate until needed.

Step 7

Preheat the oven to 200°C (390° F) set to fan.

Step 8

At the same time, in a bowl, whisk the cream, the eggs, the parsley, the chives, the salt, the pepper, and the oregano.

Step 9

Cut pieces of the cheese and divide them among each tart pan along with the caramelized onion.

Step 10

Divide the egg mixture among each tart pan, and be careful to not fill them all the way as the filling will rise during baking.

Step 11

Place the tart pans into 1 or 2 baking pans and bake them in the oven for 20 minutes.

Step 12

Remove from the oven, let the quiches cool down for 20-30 minutes, and then remove them from the tart pans.

Step 13

Serve the quiches lukewarm, sprinkling them with finely chopped chives.