Whisk together the 3 eggs, light cream, and Swiss cheese. Season the mixture with salt and pepper. This will be used for both types of mini quiches.

Dice the onion and cook it in a small amount of butter. Add about 1/4 cup water and a little sugar to caramelize. Cook for 15 minutes, stirring constantly.

Use small muffin pans and line them with parchment paper. Cut circles about 4 inches (10 cm) in diameter from the pie crust. Prick the dough with a fork.

For the goat cheese quiches, spread a layer of mustard first, then add the caramelized onions. Spoon in some of the egg mixture, top with fresh goat cheese, and sprinkle a little mild paprika on top.

For the mozzarella quiches, spread a layer of eggplant spread, add a halved small tomato, spoon in some of the egg mixture, then top with mozzarella and a sprinkle of chives.

Bake for 25-30 minutes in a convection oven at 410°F (210°C).