Take the dough package out of the refrigerator. Wash, clean and slice the tomatoes. Clean and wash spring onions and cut them into rings. Whisk eggs with 200 ml milk, season with salt, pepper and nutmeg.
Grease 10 wells of a muffin tin. Heat the fat and 100 ml milk. Cut dough sheets into quarters. Line each well with 4 pastry sheets. Spread each sheet with the milk-fat mixture. Spread spring onions, salami and tomato slices in the wells.
Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 20 minutes. Cover if necessary after half the baking time.
Let the muffins cool down for about 10 minutes. Then carefully remove them from the trays. Garnish with chervil.