Peel and finely chop the onions.
Heat the olive oil, fry the bacon and onions until crispy and season with sugar.
Preheat the oven to 200°C, convection oven180°C.
Roll out the shortcrust pastry on a floured work surface.
Cut out 25 circles of about 6 cm diameter.
Grease mini quiche dishes of 5 cm diameter with butter and put the dough circles into them. Whisk egg, cream, pepper and marjoram. Spread the bacon and onion mixture on the quiches and pour the egg cream on top.
Place the quiche cups on a baking sheet and bake for about 15 minutes. Remove the mini quiches from the ramekins and sprinkle with parsley, if desired. Tip:
A semi-dry, well-chilled white wine goes well with these. The shortcrust pastry can also be prepared by yourself.
