Sift the flour onto the surface, place the pieces of butter on top and rub both together with your hands until crumbly. Quickly knead together with salt and water to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
For the filling, remove the skin from the onions and cut them into small slices. Rinse the tomatoes, cut them in half, remove the stalks and seeds and cut into small cubes.
Fry the bacon in a frying pan. Sauté the onions until translucent. Add the butter and the tomatoes, sauté for 1-2 minutes, set aside and cool slightly.
Roll out the dough on a floured surface to a 4 mm thick sheet and cut out 8 circles of 10 cm ø. Use the dough circles to spread out the ramekins, form the edges from dough scraps, press them smooth and cut the overhanging edges into small pieces. Prick the dough with a fork, spread with parchment paper and put in legumes. Pre-bake in a heated oven at 200 °C for 10 minutes.
Remove the paper and the pulses and fill with the filling. For the glaze, mix the milk with the whipped cream, eggs, egg yolks and spices in a baking bowl. Spread the glaze evenly over the small quiches. Bake in the oven at 200 degrees for about 15 min.
In the meantime, make the eggs in boiling hot water for 6-7 min, remove and quench when cool. Remove the eggs from the shell
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