Preheat oven to 180/350. Unroll pastry set aside, in a large mixing bowl add eggs, cream, chives, cheese, beat together until it's light and airy.
In a saute pan gently saute onions in oil until translucent remove and drain on kitchen paper allow to cool slightly, add to egg mixture, next add chopped cooked bacon, season and set aside.
Cut the pastry into rounds that fit in a lightly sprayed (cooking spray) muffin tin, then cut a smaller round for the top of the pie.
With pastry in the tin fill up about 2/3rds with egg mixture, lightly brush edges of the pastry with beaten egg press the smaller pastry round to seal in the mixture, brush top with egg. (Put a small cut into the top of the pastry to allow steam to escape)
In a preheated oven at 180/350. Place tray on the middle shelf of the oven and bake for 20-25 minutes until golden and the filling has set.
After cooking leave in tin for about 2-3 minutes then carefully remove and serve with a side salad and enjoy.
