Preheat the oven to 200°C.
Roll out the puff pastry into sheets 3–4cm thick, and use them to line six individual tartlet tins (about 10cm in diameter). Lightly prick the base of the tarts with a fork.
Heat the butter in a non-stick frying pan and fry the onions until they are soft. Add the finely chopped bacon (saving six rashers to use for decoration later) and continue to cook for 2–3 more minutes. Allow the bacon and onion mixture to cool.
Divide the bacon and onions between the pastry cases and sprinkle with the parsley. Beat the eggs with the MEVGAL Dairy Cream and seasoning and add the grated MEVGAL Kefalograviera Cheese. Divide the egg and cheese mixture between the pastry cases.
Bake the quiches until they are starting to brown. A little before baking is complete, top each quiche with a slice of bacon and a sprinkle of sesame seeds.